Chef’s Corner: Blueberry Cornmeal Upside-down Cake
Blueberry Cornmeal Upside-down cake (2 – 9” cast iron pans) Ingredients (cake batter): 1 ½ cups cornmeal 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 pound butter, soft 3 cups granulated sugar 8 eggs, room temperature 1 tablespoon vanilla extract 1 ½ cups…