Upside Down Cornbread Cake

I will tell you right away that this is one crazy recipe! I have never seen a recipe like this and had I found this myself, would never have paid any attention to it, let alone think of making it! My husband had found this at food network and suggested I give this a try. I have to tell you that it really is very good. If you decide to make this be aware that it is really most flavorful when it's eaten the same day you make it. This is not one that keeps well or even looks good on the second day. But on day one it's terrific and will impress the people you serve it to.

Recipe courtesy of Sunny Anderson - Food Network

For the cornbread:

1 cup all purpose flour

1 cup stone ground yellow cornmeal

1 cup heavy cream

2 eggs

1/2 stick butter, melted

2 tablespoons brown sugar

1 teaspoon baking powder

1 teaspoon salt

For the sauce:

1/2 cup dark brown sugar, firmly packed

1/2 stick butter

1 (15.5 ounce) can fruit cocktail, drained

1 (12 ounce) can marashino cherries, drained

1/2 cup chopped walnuts

1/4 cup brandy

whipped cream, for serving

confectioners's sugar for dusting, if desired

Preheat over to 400 degree F.

In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.

In a 9 ich cast iron skillet over medium high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.

To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream. Dust with confectioners' sugar, if desired.