Cast-Iron Cornmeal Cake with Buttermilk Cream

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Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. To check for doneness, rely on the visual cues for browning—a cake tester will come out clean before the cake is cooked through.

Cast-Iron Cornmeal Cake with Buttermilk Cream Recipe
Photo: Victor Protasio
Active Time:
15 mins
Total Time:
1 hrs
Yield:
8 to 10

Ingredients

  • 3 large eggs

  • 1 1/2 cups whole buttermilk (such as Cruze Farm)

  • 1/2 cup packed light brown sugar

  • 2 tablespoons cane syrup (such as Poirier’s) or molasses

  • 1 1/2 cups coarse yellow cornmeal (about 5 3/4 ounces) (such as Anson Mills Antebellum Coarse Yellow Cornmeal)

  • 3/4 cup cake flour (about 3 ounces) (such as Anson Mills Artisan Fine Cloth-Bolted White Lammas Cake Flour)

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1/2 teaspoon baking soda

  • 1/4 cup unsalted butter

  • Buttermilk Cream

Directions

  1. Place a 10-inch cast-iron skillet in oven; preheat oven to 425°F. Let skillet preheat in oven 15 minutes.

  2. Whisk together eggs and buttermilk in a large bowl until frothy, about 1 minute. Whisk in brown sugar and cane syrup. Set buttermilk mixture aside.

  3. Whisk together cornmeal, flour, baking powder, salt, and baking soda in a separate bowl. Add cornmeal mixture to buttermilk mixture; stir using a wooden spoon until combined.

  4. Carefully remove preheated skillet from oven. Add butter to skillet; swirl skillet to melt butter, evenly coating bottom and sides of skillet. Pour melted butter into cornmeal batter in bowl; quickly stir to incorporate. Pour batter into greased hot skillet; immediately transfer to preheated oven.

  5. Reduce oven temperature to 375°F; bake cake until top is evenly browned and sides are dark golden and pull away from skillet, 30 to 35 minutes. Immediately invert cake onto a wire rack. Let cool 15 minutes. Serve warm with Buttermilk Cream.

Make Ahead

Cake can be made 1 day ahead and stored at room temperature covered tightly with plastic wrap.

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