“Berry” Delightful Cornmeal Cake Friday, December 23, 2011


Marissa Brown (11) for the National Cornbread Festival

1 ½ cups cornmeal mix
½ cup flour
1 ½ cups sugar
8 oz almond paste
1 cup (2 sticks) butter, softened
6 large eggs
2 TBSP vanilla
2 cups fresh cranberries (or substitute your favorite berry)
powdered sugar for garnish


Preheat oven to 350 deg. Butter and flour a large cast iron skillet. Mix together cornmeal, flour, sugar, almond paste, butter, eggs and vanilla until well combined (this may take a while, particularly with the almond paste). Fold in cranberries or fruit of choice and pour the mixture into the cast iron skillet. Bake for 1 hour, uncovered or until the edges are golden brown. To test, insert a toothpick into center of the cake. It should come out clean. Let cake cool in the skillet and serve it from there (or turn out onto cake plate after cooling. Sprinkle with powdered sugar before serving, if desired.


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