Aunt Betty'S Apple Upside Down Corn Bread

• for Topping
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 2 large granny smith apples, peeled, cored and sliced 1/4-inch thick
• For cornbread
• 3/4 cup cornmeal
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg, lightly beaten
• 1 cup buttermilk
• 1/4 cup maple syrup
• 3 tablespoons unsalted butter, melted

1. Preheat oven to 375 F.
2. For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
3. For cornbread:.
4. Combine all dry ingredients and form a "well" in the center.
5. Beat together wet ingredients in the well. Stir until just combined. Spread gently over the apples.
6. Bake 30-35 minutes. Test with a toothpick for doneness.
7. Cool for 5 minutes. Invert on a plate.
8. Serve warm with butter and syrup.

topping, unsalted butter, maple syrup, granny smith apples, cornmeal, flour, baking powder, salt, baking soda, egg, buttermilk, maple syrup, unsalted butter

Taken from www.food.com/recipe/aunt-bettys-apple-upside-down-corn-bread-404105 (may not work)