Tuesday, November 6, 2012

Blueberry/Blackberry Cornmeal Cake / with an option using Fresh Figs!

Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.
You can use any combination of berries. Raspberries are delicious too.
Cherries make a great Tex/French version of a Clafouti!
I also make it with Blackberries alone! It's very versatile.

375 degree oven, preheated
10" cast iron skillet

Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.

1 1/4 C all purpose flour
1/2 C yellow cornmeal
2 tsp baking powder
1 tsp salt
1 C + 2TBS sugar, for the batter
1/4 C sugar, for the topping
1/2 C buttermilk
2 eggs
7 TBS butter, melted + 1 TBS for the skillet
5.6 ounces each of blueberries and blackberries

In a small bowl whisk together:
baking powder
salt and 1C + 2 TBS sugar

In a separate bowl,whisk together:
melted butter

Pour wet ingredients over dry and whisk to combine well.

Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.
Pour in the batter , sprinkle the top with berries.
Sprinkle the berries with the 1/4C sugar.
Bake for 45 minutes.

Here's an option using fresh figs:
8 oz. of fresh figs, stemmed and sliced in half.
Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.

Peace in the Kitchen!

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