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Upside-Down Berry Cornmeal Cake

  • Servings: 10

Cornmeal adds a bit of crunch and a texture to this flavor-packed dessert. And Reynolds® Bakeware makes sure your clean up is quick and easy. Let the cake cool for 5 minutes, then run a knife around the inside edge of the pan, The cake will release easily. Pile the cake high with fresh berries for a treat that's a beauty to behold.

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  • 2-1/2 cups fresh blueberries, raspberries, and/or blackberries
  • 1 1/3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon finely snipped fresh basil
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 2/3 cup milk
  • 1/3 cup canola oil
  • Fresh Basil and/or mint (optional)
  • Reynolds® Bakeware


Step 1

Preheat oven to 350 degrees F. Lightly grease a 8-inch Reynolds® Bakeware pan. Arrange 1-1/2 cups berries in bottom of pan; set side. In a bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.

Step 2

In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

Step 3

Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides. Invert. Remove from Reynolds® Bakeware pan. Top with remaining berries, basil and mint. Makes 10 servings.

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