Description
This Apple Bourbon Upside-Down Cornbread layers caramelized apples in a rich bourbon-brown sugar glaze over golden, buttery cornbread, then flips into a stunning sweet-and-savory bake. It’s perfect for fall dinners, Thanksgiving, or a cozy dessert with vanilla ice cream.
Ingredients
For the apple bourbon topping:
4 tablespoons unsalted butter
3/4 cup packed brown sugar
2 tablespoons bourbon
2 large apples (Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
Pinch of salt
For the cornbread batter:
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/3 cup unsalted butter, melted and slightly cooled
2 tablespoons bourbon
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375°F (190°C). Melt the butter in a 10-inch cast iron skillet over medium heat on the stovetop.
2. Stir in the brown sugar and cook for 1-2 minutes until smooth and bubbling.
3. Carefully add the bourbon and stir to combine, then remove the skillet from the heat.
4. Arrange the sliced apples over the caramel in an even, slightly overlapping layer. Sprinkle with cinnamon and a pinch of salt.
5. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
6. In a separate bowl, whisk together the buttermilk, eggs, melted butter, bourbon, and vanilla extract.
7. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
8. Gently pour the batter over the apples in the skillet, spreading it evenly to cover the fruit.
9. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
10. Let the skillet cool on a wire rack for about 10 minutes to allow the caramel to set slightly.
11. Place a large plate over the skillet and carefully invert in one motion using oven mitts. Let it sit for a minute before lifting the skillet away.
12. Slice and serve warm, with vanilla ice cream if desired.
Notes
Slice the apples thin and even for the best texture and easier serving.
Watch the caramel closely once the bourbon is added, as it can bubble up quickly.
Let the cornbread cool for about 10 minutes before inverting so the caramel has time to set.
Use room-temperature eggs and buttermilk for a smoother batter.
Apple cider can replace the bourbon in both the topping and batter for a non-alcoholic version.
Toasted pecans can be added over the apples before the batter goes on for extra crunch.
Store leftovers covered in the refrigerator for up to 4 days, or freeze slices for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bread, Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg