Fourth of July

Cornbread Upside-Down Cake

with Tomatoes & Jalapeño

40 MIN

$11.99 8 Pieces

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From the Test Kitchen

This vibrant cake features slices of spicy jalapeño pepper and juicy fresh tomatoes combined with a mix of worcestershire, butter, and brown sugar to form the flavorful topping of our savory cornbread batter. Once baked, you'll carefully release the cake from the baking dish and flip it over onto a platter to serve right-side-up, showcasing the colorful slices!
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

250 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup Cornbread Mix
⅔ cup All-Purpose Flour
1 tsp Baking Powder
2 Pasture-Raised Eggs
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Sour Cream
5 Tbsps Light Brown Sugar
2 oz Garlic & Herb Spreadable Butter
2 Tbsps Vegetarian Worcestershire Sauce
1 Jalapeño Pepper
4 oz Grape Tomatoes

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 400°F. Wash and dry the fresh produce. Halve the tomatoes. Cut off and discard the stem of the pepper; thinly slice into rounds (remove the ribs and seeds for a milder dish). Thoroughly wash your hands immediately after handling. Lightly grease a 9-inch cake pan.

2 Make the topping

In a small pot, combine the sugar, worcestershire sauce, and softened butter. Cook on medium, whisking frequently, 4 to 6 minutes, or until melted and thoroughly combined. Turn off the heat. Transfer to the greased pan and spread into an even layer. Starting in the center of the pan and working your way towards the edges, arrange the halved tomatoes (cut side down) and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Wash your hands immediately after handling the pepper.

3 Make the batter & bake the cake

In a medium bowl, combine the cornbread mix, spice blend, flour, baking powder, and a pinch of salt. Whisk to thoroughly combine. Crack the eggs into a large bowl; add the sour cream and 1/2 cup of water. Whisk until smooth. Add the dry ingredients to the bowl of wet ingredients. Stir until just combined (be careful not to overmix). Pour the batter over the topping; carefully spread into an even layer. Bake 20 to 22 minutes, or until the cake is set and cooked through.

4 Invert the cake & serve your dish

Remove the baked cake from the oven; immediately run a butter knife around the edges to release the cake from the sides of the pan. Carefully place a serving dish over the cake and invert. Serve while still warm. Enjoy!