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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 40 mins Servings: 8 emeril_204060_skilletcorncakes_l.jpg
Ingredients Ingredient Checklist 1 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 6 tablespoons yellow cornmeal 2 large eggs 1 large egg yolk 2/3 cup milk 1/2 cup olive oil 2 teaspoons grated lemon zest 1 1/2 cups sugar 2 tablespoons unsalted butter Two 10-ounce bags frozen pitted cherries 1/4 cup freshly squeezed lemon juice
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 40 mins Servings: 8 emeril_204060_skilletcorncakes_l.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 40 mins Servings: 8
Recipe Summary
prep: 15 mins total: 40 mins
Servings: 8
prep: 15 mins
total: 40 mins
prep:
15 mins
total:
40 mins
Servings: 8
8
emeril_204060_skilletcorncakes_l.jpg
emeril_204060_skilletcorncakes_l.jpg
Ingredients
Ingredients
- 1 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 6 tablespoons yellow cornmeal 2 large eggs 1 large egg yolk 2/3 cup milk 1/2 cup olive oil 2 teaspoons grated lemon zest 1 1/2 cups sugar 2 tablespoons unsalted butter Two 10-ounce bags frozen pitted cherries 1/4 cup freshly squeezed lemon juice
Directions
Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 degrees.
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.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Skillet Corn Cake with Stewed Cherries
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Skillet Corn Cake with Stewed Cherries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
