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Blackberry Cornmeal Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups all purpose flour
1/2 cup coarse yellow cornmeal or polenta
2 tsp. baking powder
1 tsp. salt
1 cup + 2 tbsp. sugar, plus 1/4 cup for sprinkling
1/2 cup buttermilk
2 large eggs
7 tbsp. unsalted butter, melted, + 1 tbsp. for skillet
2 containers (5 oz. each) fresh blackberries
Directions:
Directions:
Preheat oven to 375º. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tbsp. sugar. In another bowl, whisk together buttermilk, eggs, and melted butter. Pour over flour mixture, whisking to combine.

In a 10 inch ovenproof skillet (preferably cast iron), heat remaining tbsp. butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Transfer batter to skillet, scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.

Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 40 to 50 minutes. Transfer to a wire rack to cool 30 minutes. Before serving, run a knife around edge of cake to loosen; serve warm or at room temperature.

 

 

 

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