Apricot Apple Upsidedown Cornbread

[TWP]

I'm eating this as I write. My recipe:

Apricot Apple Upsidedown Cornbread

Ingredients

2 cups white flout
1 1/2 cups cornmeal
1 cup sugar
2 cups apple sauce (two 14-15 ounce cans, NOT drained)
2 cups canned apricots (two 14-15 ounce cans, NOT drained. Peaches work also)
2 Tbsp Baking Powder (NOT baking soda)
1 Tsp Salt

Mix flour, cornmeal sugar, baking powder and salt in bowl.
Add Apple Sauce.  Mix again until a loose batter is formed.

In a large (12x16 inch) baking pan, pour Apricots (or Peaches) on bottom and spread evenly.
There should be about 1/4 inch of juice with the fruit.

Carefully pour the cornmeal batter over the top of the Apricot (Peach) lay, being careful to avoid pushing the fruit pieces around.

Bake for 60 minutes at 350 Fahrenheit.  Cornbread top should be lightly browned.

NO, you don't need to turn this over to serve, but the bottom should be very juicy.

Serve hot or cold.  Butter is good on top.  So is Ice Cream.