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Skillet Corn Cake with Blackberries and Nectarines

A couple of days ago my husband and I got a last minute call that his uncles were in town so we immediately invited them over for dinner. I knew I would make them my grilled veggies with pasta (we omitted the chicken and served salmon and steak on the side), but I was at a loss for dessert. I put a call into my mom and she recommended I serve her cheater tiramisu. There was no way I could serve cheater tiramisu to Italians! Next she mentioned a skillet cake made with biscuit dough. Hmmm, this got me thinking about my favorite skillet cake so I decided to create my own version. I had no idea how it would turn out, kind of scary with guests. It was perfect, so good that this is now my favorite skillet cake. Get this crowd pleasing recipe after the jump…

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  • Measuring the cornbread mix with lei wearing Darth Vador’s watchful eye 1 of 5
    Measuring the cornbread mix with lei wearing Darth Vador's watchful eye
  • Team effort. He pours, she stirs. 2 of 5
    Team effort. He pours, she stirs.
  • Blackberries and Nectarines on top of cake batter 3 of 5
    Blackberries and Nectarines on top of cake batter
  • Delicious topping 4 of 5
    Delicious topping
  • This is all that survived 4 adults and 2 kids! 5 of 5
    This is all that survived 4 adults and 2 kids!

This cake was such a fly by the seat of my pants recipe. I wanted to use some cornmeal, but I didn’t have any. However, I did have some cornbread mix so I added less baking soda and salt than I normally would have since there’s already some in the mix. Next I wanted to use buttermilk, again I didn’t have any so I made some by adding ½ tablespoon white vinegar to ½ cup of milk. I have to give my mom credit for helping me with the substitutions. Thanks mom! (Also, thank you for tolerating my million phone calls for help.)

Skillet Corn Cake with Blackberries and Nectarines

¾ c cornbread bread mix

¾ c all purpose flour

¾ c sugar

¼ teaspoon salt

½ teaspoon baking soda

½ c buttermilk

1 egg

1/3 c butter melted plus 1 tablespoon

1 teaspoon vanilla

1 ripe nectarine

1 cup or container of blackberries

topping

¼ c brown sugar

1 tablespoon cold butter

1 ½ tablespoon flour

Preheat oven to 375 degrees F. Whisk together the cornbread mix, flour, sugar, salt and baking soda. In the bowl of a mixer combine buttermilk, egg, butter and vanilla and blend on medium for 1-2 minutes. Turn the mixer to low and slowly pour in the dry ingredients and mix until smooth. In 9 inch cast iron skillet heat 1 tablespoon of butter and spread over bottom of pan. Pour in the batter, cover the top with blackberries and nectarines. Make the topping by combining the brown sugar and flour and cut in the butter until it form crumbles. Sprinkle evenly with the topping. Cook for 35-40 minutes or until toothpick comes out clean. Serves 8.

Repair that extravagant meal with these two saving tips!

 

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