Upside Down Peach Corn Cake

Name: Upside Down Peach Corn Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 tablespoon light margarine or 1 tablespoon butter; 4 tablespoons light brown sugar; 8 ounces cans peaches in light syrup, drained (or more if desired); 1/2 cup cornmeal; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon cinnamon; 1/2 cup light brown sugar; 1 egg; 2 tablespoons light margarine; 3/4 cup buttermilk; 1 dash salt

Submitted by ketchup

"I like this because it is not too sweet. I adapted it from a mango cake in an old issue of Food and Wine Mag."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 8

ingredients

Topping
1 tablespoon light margarine or 1 tablespoon butter
4 tablespoons light brown sugar
8 ounces cans peaches in light syrup, drained (or more if desired)
Cake
¹⁄₂ cup cornmeal
¹⁄₂ cup all-purpose flour
1 teaspoon baking powder
¹⁄₄ teaspoon cinnamon
¹⁄₂ cup light brown sugar
1 egg
2 tablespoons light margarine
³⁄₄ cup buttermilk
1 dash salt

directions

In a 9" cast iron skillet place topping margarine over heat and melt with topping brown sugar.
Remove from heat and place peaches in a circle around the skillet in the mixture.
For cake_ mix all cake ingredients together well and dollop spoonfuls on top of peaches in skillet carefully.
Bake at 375 for 20 minutes.
Let cool 10 minutes before inverting onto a serving plate.
If any peaches stick to skillet remove with a spatula and place back on top.
Serve warm.