Skillet Corn Cake with Stewed Cherries
A rustic cornmeal cake baked in a cast-iron skillet, topped with warm stewed cherries in a sweet-tart lemon sauce. This comforting dessert combines the hearty texture of cornmeal with the bright flavors of lemon and cherries.
Ingredients
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •¾ teaspoon salt
- •6 tablespoons yellow cornmeal
- •2 whole large eggs
- •1 whole large egg yolk
- •⅔ cup milk
- •½ cup olive oil
- •2 teaspoons grated lemon zest
- •1½ cups sugar
- •2 tablespoons unsalted butter
- •2 bags frozen pitted cherries
- •¼ cup freshly squeezed lemon juice
Cooking Instructions
- 1.
Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.
10 min
- 2.
In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
5 min
- 3.
In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
8 min
- 4.
Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
25 min
- 5.
While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
12 min
- 6.
Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.
5 min