Cake is made the old-fashioned way but with modern lightweight cast-iron that’s also nonstick called Castlite by Cuisinart®. Option: If preferred, strain berry puree to eliminate seeds.
- 3 tablespoons butter
- 2 cups fresh blackberries
- 2 tablespoons sugar
- 1¾ cups all-purpose flour
- 2 cups fine-ground cornmeal
- 3 teaspoons baking powder
- ¾ cup sugar
- 1¼ teaspoons salt
- Zest of a lemon (about 1 tablespoon)
- 4 eggs
- 1¼ cups whole milk
- 1 cup buttermilk
- ¾ cup melted butter
- 1. Preheat oven to 350°.
- In a 12-inch cast iron pan with Teflon™ nonstick coating melt the 3 tablespoons butter over medium heat.
- Add berries and sugar to the pan.
- With rubber spatula, mash berries coarsely to a fruity syrup; transfer to a bowl.
- In a separate large bowl, mix flour with cornmeal, baking powder, sugar, salt, zest.
- Whisk in eggs, milks, melted butter.
- Pour batter into skillet.
- Drop berry puree by the tablespoonful atop the batter.
- Swirl batter lightly with a skewer.
- Bake 50 minutes or until golden around edges and springy in the middle.
- Cool completely and serve.