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Blackberry Cornmeal Cake Recipe

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This recipe for Blackberry Cornmeal Cake is from The ST. ANSLEMS ANGLICAN CHURCH Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 Cup Flour (spooned and leveled)
1/2 Cup Yellow cornmeal
2 Tsp Baking Powder
1 Tsp Salt
1 Cup plus 2 TBSP sugar and 1/4 cup for sprinkling
1/2 Cup Low-Fat buttermilk
2 Eggs
7 TBSP unsalted butter melted plus 1 TBSP for skillet
2 (5.6oz) containers of blackberries
Directions:
Directions:
Preheat oven to 375º
In a large bowl, whisk together the flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons of sugar.
In another bowl, whisk together the buttermilk, eggs and 7 TBSP melted butter.
Pour over the dry ingredients, whisking to combine.
In a 10" skillet, heat remaining tablespoon of butter in the oven until melted and skillet is hot, about 5 minutes.
Remove from oven, swirl to coat the bottom of the skillet.
Pour batter into the skillet. Scatter the berries on top and sprinkle with remaining 1/4 cup sugar. You don't have to put the sugar on the top if you don't want to.
Bake with a baking sheet on rack below (to catch drips) until top is evenly browned. 40 to 50 minutes.
Let cool slightly, about 30 minutes. Run a knife around edge to loosen. Turn upside down on serving plate and cut into wedges.
Serve warm or at room temperature.
Personal Notes:
Personal Notes:
This is a delicious corn meal cake. Can be served with any meal or just with coffee in the morning.

 

 

 

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