Corn Upside Down Pie

Ingredients:

Cornbread

• 1 cup premium flour
• 1 cup coarse yellow cornmeal
• 1 cup heavy cream
• 2 eggs
• 55 g melted butter
• 2 tbsp. l. brown sugar
• 1 teaspoon baking powder
• 1 teaspoon of salt
• Special equipment: 1 cast iron skillet, diameter 22 cm.

Sauce

• 0.5 cups dark brown sugar, tightly packed
• 55 g butter
• 1 can (430 g) fruit cocktail, drained
• 1 can (340 g) maraschino cherries, drained
• 0.5 cup chopped walnuts
• 1/4 cup brandy
• Whipped cream for serving

Preparation:

1. Preheat oven to 200°C. In a large bowl, combine the flour, corn flour, heavy cream, eggs, butter, brown sugar, baking powder, and salt.
2. In a cast-iron skillet over medium-high heat, melt the sugar and butter. Remove from heat and add the remaining ingredients. Be sure to spread the cherries evenly over the entire surface. Pour in the batter and smooth the surface with a spatula. Bake for 25 minutes, until the cornbread is golden brown and a toothpick inserted into the pan comes out clean.
3. Place the dish on the pan and invert the pie. It should slide out easily. Slice and serve warm with whipped cream.