Recipe courtesy of Gesine Bullock-Prado
Blackberry Cornbread Cake
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 305
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 7
- Cholesterol
- 83
- Sodium
- 379
- Total: 1 hr
- Active: 10 min
Ingredients
2 tablespoons butter
2 cups whole-fat buttermilk
1 teaspoon vanilla bean paste
2 large eggs
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup maple sugar
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
One 6-ounce container blackberries, plus more for garnish
1/2 cup heavy cream
Maple syrup and whipped cream, for serving
Directions
- Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter.
- In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth.
- Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes.
- Serve warm with blackberries, maple syrup and whipped cream.