 |
Prep Time: 0 Minutes Cook Time: 95 Minutes |
Ready In: 95 Minutes Servings: 8 |
|
Tried and True My Youngest sister got this several years ago from a Martha Stewart Living Magazine. Since giving it to me, I have made it with blueberries, and twice with strawberries. It's a divine cake! Cornmeal is an awesome product! Read more ! Ingredients:
1 1/4 cups all-purpose flour (spooned and leveled) |
1/2 cup yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon salt |
1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling |
1/2 cup low-fat buttermilk |
2 large eggs |
7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet |
2 containers fresh blackberries (5.6 ounces each) |
Directions:
1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar.
3. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
4. In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes.
5. Remove from oven; swirl to coat bottom of pan.
6. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
7. Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes.
8. Let cool slightly, about 30 minutes.
9. Run a knife around the edge to loosen; cut into 8 wedges.
10. Serve warm or at room temperature.
11. ~~~~You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.~~~~
|
|