Berry Cornmeal Cake

Cornmeal Berry Cake

Dessert or a bread for your meal? You decide! This lightly sweetened cornmeal cake is baked in a cast iron skillet and the result is a light, slightly sweet bread / cake that you could serve with butter with your main course, or dollop with a sweet topping to serve as a dessert. Either way, this cornmeal cake is soft and pillowy on the inside and crispy and lightly browned on the outside. I am not a baker, or even a dessert maker, but this cornmeal cake is completely idiot-proof and just perfect for a light touch to a meal.

I love this combo of the corn and berry flavors, they perfectly complement each other. I used a frozen berry mix with strawberries, blueberries and raspberries. Just delilcious.

We sat on our deck and topped slices of this with whipped cream – the perfect end to our spring meal.

Berry Cornmeal Cake
 
Prep time
Cook time
Total time
 
Such a versatile recipe - use a sweet topping for a dessert, and slice and spread with butter as a bread for your meal.
Author:
Recipe type: Dessert
Serves: 6 to 8 servings
Ingredients
  • ½ cup butter
  • 1½ cups flour
  • ¾ cup fine yellow cornmeal
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • ¾ cup buttermilk
  • 18 ounces fresh or frozen berries (strawberries should be cut into pieces the size of raspberries)
Instructions
  1. Pre heat oven to 325 degrees.
  2. Oil a 9 by 13 baking pan, or a 12-inch cast iron skillet.
  3. Whisk together the flour, cornmeal, baking powder and salt.
  4. Cream the sugar and butter. Add in eggs one at a time. Add in vanilla and buttermilk.
  5. Spread in the prepared pan. Sprinkle the berries on top and press them down slightly into batter. Sprinkle with a little extra sugar on top for a crunchy texture to the top of the cake.
  6. Bake for about 1 hour, until set in center. Serve warm with whipped cream.

BERRY CORNMEAL CAKE

1/2 cup butter
1 1/2 cups flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla
3/4 cup buttermilk
18 ounces fresh or frozen berries (strawberries should be cut into pieces the size of raspberries)

Pre heat oven to 325 degrees.
Oil a 9 by 13 baking pan, or a 12-inch cast iron skillet.
Whisk together the flour, cornmeal, baking powder and salt.
Cream the sugar and butter. Add in eggs one at a time. Add in vanilla and buttermilk.
Spread in the prepared pan. Sprinkle the berries on top and press them down slightly into batter. Sprinkle with a little extra sugar on top for a crunchy texture to the top of the cake.
Bake for about 1 hour, until set in center. Serve warm with whipped cream.

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