A golden cornmeal-buttermilk batter swirled with zesty lemon and studded with juicy blackberries, baked in a cast-iron skillet for crunchy edges and a tender, rustic crumb. Slice it warm, right from the pan.
Ingredients (10-inch skillet, 8 wedges) • 1 cup (130 g) all-purpose flour • ½ cup (80 g) fine yellow cornmeal • 1 tsp baking powder • ¼ tsp baking soda • ½ tsp salt • ½ cup (115 g) unsalted butter, melted and cooled • ½ cup (100 g) granulated sugar • ¼ cup (60 ml) honey • 2 large eggs, room temp • 1 Tbsp finely grated lemon zest • ¾ cup (180 ml) buttermilk • 1 ½ cups fresh blackberries
Method 1. Heat & prep Set oven to 375 °F / 190 °C. Grease a 10-inch cast-iron skillet (or cake pan) and dust lightly with flour. 2. Dry mix Whisk flour, cornmeal, baking powder, baking soda, and salt. 3. Wet mix In another bowl combine melted butter, sugar, honey, eggs, lemon zest, and buttermilk; whisk until smooth. 4. Combine Fold dry into wet just until no dry pockets remain. Pour batter into skillet and scatter blackberries on top, pressing a few slightly into the batter. 5. Bake 30 – 33 min, until the top is deep golden and a tester comes out clean. Cool 10 min, slice right from the skillet and enjoy warm.
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