Fruity Cornbread Skillet Cake

Servings: 12 Wedges

Cake is made the old-fashioned way but with modern lightweight cast-iron that’s also nonstick called Castlite by Cuisinart®. Option: If preferred, strain berry puree to eliminate seeds.


Fruity cornbread skillet cake on a dessert plate.


  • 3 tablespoons butter
  • 2 cups fresh blackberries
  • 2 tablespoons sugar
  • 1¾ cups all-purpose flour
  • 2 cups fine-ground cornmeal
  • 3 teaspoons baking powder
  • ¾ cup sugar
  • 1¼ teaspoons salt
  • Zest of a lemon (about 1 tablespoon)
  • 4 eggs
  • 1¼ cups whole milk
  • 1 cup buttermilk
  • ¾ cup melted butter


  1. 1. Preheat oven to 350°.
  2. In a 12-inch cast iron pan with Teflon™ nonstick coating melt the 3 tablespoons butter over medium heat.
  3. Add berries and sugar to the pan.
  4. With rubber spatula, mash berries coarsely to a fruity syrup; transfer to a bowl. 
  5. In a separate large bowl, mix flour with cornmeal, baking powder, sugar, salt, zest.
  6. Whisk in eggs, milks, melted butter.
  7. Pour batter into skillet.
  8.  Drop berry puree by the tablespoonful atop the batter.
  9. Swirl batter lightly with a skewer.
  10. Bake 50 minutes or until golden around edges and springy in the middle.
  11. Cool completely and serve.