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

 

Print

Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Such a versatile recipe - use a sweet topping for a dessert, and slice and spread with butter as a bread for your meal.

Author: Donna

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.

3.2.2929

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.

Blueberry Cornmeal Cake, Completely Delicious
Vanilla Citrus Cornmeal Cake, Brooklyn Supper
Cranberry Orange Cornmeal Cake, One Perfect Bite
Cherry Cornmeal Upside Down Cake, Eats Well with Others