With Fall fast approaching - Marion Cunningham's Apple Cornmeal Upside-Down Bread

G

gayr

Well-known member
This is from the Bon Vivant Section of Bon Appetite August 1981

Apple Cornmeal Upside-Down Bread

Serve warm with butter.

8 to 10 servings.

1/4 cup (1/2 stick) butter

1-1/2 tablespoons pure maple syrup

1 large green apple, peeled, cored and sliced into 1/8-inch rings

1-1/4 cups yellow or white cornmeal

1 cup milk

1/4 cup all purpose flour

1 egg, beaten

1-1/2 tablespoons pure maple syrup

1 tablespoon baking powder

1/2 teaspoon salt

Melt butter over medium-high heat in heavy 10-inch skillet with ovenproof handle. Stir in 1-1/2 tablespoons of syrup. When mixture is hot, add apple and saute until tender and golden. Arrange apple in single layer in bottom of skillet. Remove from heat.

Preheat oven to 450 Degrees F. Combine remaining ingredients in medium bowl and beat thoroughly. Pour over apple. Bake until top is golden and tester inserted in center of bread comes out clean, about 12 minutes. Invert onto platter.

(The article states this recipe originated when Marion Cunningham assisted James Beard in a trio of cooking classes at The Complete Cook in Chicago, Deerfield. It was one of the most well received dishes of the cooking class.)

Have not tried this but I will soon........

 
Gay, it's still over 100 heat index here. I sweat just walking to my car at 4:45 AM

It can't get to "cool fall" soon enough. Heading up to the mountains in a week or so. Hopefully it will be cooler there.

 
Mar....My husband just returned from Fla. and I know it is hotter than

Hope you enjoy the mountains when you get there.

 
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