Skillet Corn Cake with Stewed Cherries
Skillet Corn Cake with Stewed Cherries is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.
In a medium bowl, sift together the flour, baking powder, and salt.
Stir in the cornmeal.
In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy.
Add 3/4 cup of the sugar, and whisk to combine.
Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet.
Return the skillet to the oven and cook until the center is set, about 25 minutes.
While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar.
Cook until the cherries have released most of their juice, 10 to 12 minutes.
Remove from the heat and set aside until ready to use.
Allow the cake to cool in the skillet for 5 minutes.
Then slice it into wedges and serve with the stewed cherries spooned over the top.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.