{"id":31061,"date":"2017-07-29T19:45:02","date_gmt":"2017-07-29T18:45:02","guid":{"rendered":"https:\/\/lovesharingfood.com\/beths-blackberry-cornbread-skillet-cake-entertaining-with-beth\/"},"modified":"2023-12-25T20:46:48","modified_gmt":"2023-12-25T20:46:48","slug":"beths-blackberry-cornbread-skillet-cake-entertaining-with-beth","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/beths-blackberry-cornbread-skillet-cake-entertaining-with-beth\/","title":{"rendered":"Beth&#8217;s Blackberry Cornbread Skillet Cake | ENTERTAINING WITH BETH"},"content":{"rendered":"<p>[TopBan]<\/p>\n<hr \/>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IPUKggFZcUA\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<hr \/>\n<p>[MidBan]<\/p>\n<p>SUBSCRIBE for more great recipes!<br \/>\nSUBSCRIBE to my gardening channel!<br \/>\nVISIT MY WEBSITE FOR PRINTABLE RECIPES: <\/p>\n<p>SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP!  (These links go to amazon where I am an affiliate partner)<\/p>\n<p>SIGN UP FOR MY NEWSLETTER! <\/p>\n<p>BETH\u2019S BLACKBERRY CORN SKILLET CAKE RECIPE<br \/>\nSERVES 8<\/p>\n<p>INGREDIENTS:<br \/>\n1 \u00bd cup (180 g) flour<br \/>\n1 \u00bd  cup (180 g) cornmeal<br \/>\n\u00bd cup (100g) sugar<br \/>\n2 tsp (10 ml) baking powder<br \/>\n1 \u00bd tsp (7.5ml) salt<br \/>\n3 eggs<br \/>\n1 \u00be cup (420 ml)  milk<br \/>\n\u00be cup (180 ml) melted butter + 1 tbsp (15 ml) for greasing<br \/>\n\u00bc cup (60 ml) vegetable or canola oil<\/p>\n<p>topping:<br \/>\n2 tbsp (30 g) butter<br \/>\n1 pint (300 g) of fresh blackberries<br \/>\n1 tbsp (15 ml) white sugar<\/p>\n<p>METHOD:<br \/>\nPreheat oven to 350F (176C).<\/p>\n<p>In a large sauce pan melt 2 tbsp (30 g) of butter add blackberries and sugar.  Simmer, until blackberries soften, then mash the berries with a fork or a potato masher. Cook until a chunky, syrupy sauce develops. Set aside to cool. <\/p>\n<p>For the cake, grease a 10\u201d (25 cm) cast-iron skillet (or cake pan) with 1 tbsp  (15 ml) melted butter.<\/p>\n<p>In a large bowl, combine the flour, the cornmeal, the sugar, baking powder and salt. Whisk together until combined.\u00a0<\/p>\n<p>Then add the eggs, the milk, and melted butter and oil. Stir to combine. <\/p>\n<p>Pour batter into greased skillet. Then top with dollops of the blackberry sauce. Swirl dollops with a skewer to create swirls. <\/p>\n<p>Bake for 30-35 minutes until golden brown around the edges and center is firm, yet springy, to the touch.  Slice into wedges and serve warm! <\/p>\n<p>NOTE: This can also be made the day before, covered with foil and refrigerated, and then pop in a 300F (150C) oven with foil to warm through for 15 mins.<\/p>\n<p>ABOUT THIS CHANNEL<br \/>\nHi! I&#8217;m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! <\/p>\n<hr \/>\n<p>[BotBan]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[TopBan] [MidBan] SUBSCRIBE for more great recipes! SUBSCRIBE to my gardening channel! 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