White Corn Polenta Upside-Down Cake

Sabrina’s Beginner-Friendly Guide to a Rustic Dessert

As I prepped this recipe in my kitchen the other day, a warm breeze carried the scent of fresh peaches from the fruit bowl on my counter. It reminded me of summer afternoons spent experimenting with simple, wholesome ingredients to create treats for my family.

And now you can create your own memories because today I’m excited to share a recipe that’s close to my heart: a White Corn Polenta Upside-Down Cake. It’s a rustic dessert that’s as delicious as it is rewarding to make, perfect for any beginner baker looking to try something unique.

Overview: Why White Corn Polenta?

White corn polenta is the star of this recipe. Its coarse texture and earthy flavor pair beautifully with the sweetness of ripe peaches. This cake is an approachable way to explore baking with polenta, offering a blend of crunchy and tender textures that’s sure to impress your loved ones. And trust me—using fresh, organic ingredients like Early Bird Farm’s White Corn Polenta makes all the difference!

Ingredients

• 5 ½ ounces salted butter, softened
• 1 cup raw sugar, divided
• 1 ¼ pounds (3 medium) ripe peaches, pitted and cut into ¾-inch wedges
• 1 cup Early Bird Farm White Corn Polenta
• ¾ cup Early Bird Farm Hard Red Winter Wheat Flour
• 1 tsp baking powder
• 2 tsp fresh lavender, chopped (or 1 ½ tsp dried lavender)
• 1 ¼ tsp sea salt
• 3 large eggs
• ½ tsp pure vanilla extract
• ½ cup heavy cream

Step-by-Step Instructions

1. Prepare the Skillet
   Preheat your oven to 350°F. Melt 3 tablespoons of butter in a 10-inch cast-iron skillet over medium heat. Use a pastry brush to coat the sides with melted butter, then sprinkle ¼ cup of sugar evenly across the bottom.
2. Add the Peaches
   Arrange the peach wedges in a circle around the edge of the skillet, then fill the center with any remaining slices. Reduce the heat to low and cook until the sugar bubbles and the peaches soften slightly, about 10-12 minutes. Remove from heat and set aside.
3. Mix the Dry Ingredients
   In a medium bowl, whisk together the white corn polenta, wheat flour, baking powder, lavender, and salt. This step ensures even distribution of the lavender and leavening agent.
4. Cream Butter and Sugar
   In a mixing bowl, beat the remaining butter (about 5 ounces) with ¾ cup of sugar until pale and fluffy, approximately 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream.
5. Combine and Assemble
   Gradually fold the dry ingredients into the wet mixture in two additions. Drop large spoonfuls of batter over the peaches, spreading it evenly with an offset spatula.
6. Bake the Cake
   Bake in the oven for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the skillet for 10 minutes.
7. Invert and Serve
   Run a knife around the edge of the cake to loosen it. Carefully invert the skillet onto a cutting board or serving plate. Tap the bottom of the skillet gently to release the cake. Reposition any peach slices that stick to the pan. Let cool slightly before serving.

FAQs About White Corn Polenta

Below are answers to some commonly asked questions about white corn polenta, including its uses, alternatives, and special characteristics.

Conclusion: Why You’ll Love This Upside-Down Cake

This White Corn Polenta Upside-Down Cake combines the best of rustic charm and beginner-friendly baking. With its rich, buttery crumb and caramelized peaches, it’s a dessert that feels like a warm hug. Try it this weekend and bring a taste of summer to your table.

We’d love to see how your white corn polenta upside-down cake turns out! Share your photos on Instagram and tag us using #EarlyBirdFarm.

Ready to start baking?

Check out Early Bird Farm’s Pioneer White Corn Polenta for the freshest, most flavorful results.

White Corn Polenta Upside Down Cake

A rustic and fruity cake made with white corn polenta made from corn grown in Pleasant Grove, CA.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Calories 400 kcal

Ingredients

  

1x2x3x

• 5 1/2 ounces salted butter (softened)
• 1 cup raw sugar
• 1 1/4 pounds 3 medium ripe peaches (skins on, pitted, and cut into 3/4-inch wedges)
• 1 cup Early Bird Farm White Corn Polenta
• 3/4 cup Early Bird Farm Hard Red Winter Wheat Flour
• 1 tsp baking powder
• 2 tsp fresh lavender (chopped, or 1 1/2 teaspoons dried lavender)
• 1 1/4 tsp sea salt or mineral salt
• 3 large eggs
• 1/2 tsp pure vanilla extract
• 1/2 cup heavy cream

Instructions

 

• Preheat oven to 350 degrees.
• Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts.
• Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes.
• Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
• Whisk Early Bird Farm White Corn Polenta, Early Bird Farm Hard Red Wheat Flour, baking powder, lavender, and salt in a medium bowl.
• Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream.
• Reduce speed to low, and beat in cornmeal mixture in 2 additions.
• Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes.
• Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving. Enjoy!

Nutrition

Calories: 400kcal

Keyword Beginner-friendly, Cake, Dessert, Peach, white corn polenta

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