Transcription
Hey, guys. Today, I'm gonna show you how to make a really delicious recipe for a Sunday brunch. It is my blackberry corn skillet cake.
I love this recipe because it creates the most moist and delicious cornbread, so if you're a cornbread lover, this one is for you. And then, just to make it a little bit more summery, I've dolloped it with a puree of blackberry syrup. We're gonna swirl the whole thing in the batter, which is gonna create a beautiful presentation, and you can serve the whole thing oven to table in a skillet. Let me show you how easy it is to put together.
So, the first thing you wanna do is create your blackberry syrup that we're going to put on top of our cake. So, in a large pot, you're going to add two tablespoons of butter, and once that butter starts to melt, you can add in a pint of fresh blackberries and top those with a tablespoon of sugar. Just wanna put that on medium-low until those blackberries start to break down a bit, and then you can go in with a fork or a potato masher and just mash the berries up, just so they're nice and chunky and it's creating this beautiful syrup. Then you can let it cool while we prepare the cake batter.
In a large bowl, we're gonna add a cup and a half of all-purpose flour, a cup and a half of cornmeal, half a cup of sugar, two teaspoons of baking powder, and one and a half teaspoons of salt, and you can whisk that up until all those dry ingredients are combined. And in the same bowl, we're gonna add three eggs, one and three-quarters cup of whole milk, three-quarters cup of melted butter. Now, I find the secret to really delicious cornbread is the melted butter, but we're gonna use the butter for the flavor, and then to give it even more moisture, we're going to add a quarter cup of either canola oil or vegetable oil. So, I like to mix the two types of fats, one for flavor and one for moisture, and I find that this ratio is perfect for cornbread. So, then you just whisk that up and that's all you have to do.
And then we're gonna pour this batter into our cast iron skillet, and then we're gonna go back to our blackberry puree, and just using a spoon, you wanna create little dollops of the puree all over your batter, and then you wanna use a large skewer. I find the skewer works a bit better to create the nice swirls than a knife does, so either a skewer or a toothpick will do the trick, and it will bake just like that, and when it's done, it's gonna create a really spectacular presentation.
Then we're gonna bake this at 350 degrees Fahrenheit for about 30 to 35 minutes. Now, cornbread can be tricky to know that it's done because it'll look set, but sometimes, it's not fully baked in the center. So, the way you'll know is it'll be nice and golden brown on the edges and then firm to the touch, but springy in the center. That's when you know to take it out.
And then I like to take it to the table just like that, right in the skillet, and you can put it on a trivet. And sometimes, it's also a nice thing to do to just put a little dish towel around the handle so people know that it's hot. And then you can cut it into some wedges, and when you place it on a plate, you'll see how high and moist and delicious this cake is, and topped with those tart berries on top, it makes for one spectacular Sunday brunch item in the summer.
I hope you guys give this one a try and let me know what you think. Be sure to subscribe for more quick and easy recipes, and I will see you back here next week with another one. Until then, bye.