@bakedwithlovebyivy: RECIPE: upside down cherry cornbread🍒🌽 try a slice topped with butter and honey… it will not dissapoint. Enjoy and let me know if you give this recipe a try! . CAKE: 1 box cornbread mix, prepared according to package directions (or 1 batch of your favorite cornbread recipe) ASSEMBLY: 1 lb red cherries, pitted (frozen works really well here, too— that’s what I used) 3/4 cup white sugar 1/4 cup water . Preheat your oven to 350 degrees Fahrenheit. In a large bowl mix your cornbread according to package directions (or prepare your go-to recipe). Thoroughly grease an 8-9” round pan OR cast iron skillet with oil and line it with parchment paper. Place the cherries (thawed if frozen) in an even layer on the bottom of the pan. In a medium saucepan, add the sugar and water. Turn the stove on medium heat, swirling the pan constantly (DO NOT STIR, SUGAR WILL CRYSTALLIZE) until a medium amber color is reached. Pour the bubbling, hot caramel over the cherries. Top with the cornbread batter, smoothing into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted comes out with a few moist crumbs + top springs back to the touch. When the cake comes out of the oven, carefully run through the sides of the pan with an offset spatula or sharp knife to release the edges. Let the cake cool for 5 minutes, run around the sides of the pan again, and then invert it onto a serving plate. Enjoy! . #cherry #cornbread #upsidedowncake

Ivy Woolenberg

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Monday 29 June 2026 15:48:56 GMT