Brown-Butter Sweet Corn & Blackberry Skillet Cake

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 8 tbsp unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup fresh blackberries
• 1 tbsp turbinado sugar
• optional whipped cream for serving

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet on the stove over medium heat.
2. 2Add the butter to the skillet and cook, swirling often, until it foams, turns golden brown, and smells nutty, about 3 to 4 minutes; pour into a heatproof bowl to stop the cooking, leaving a thin film in the pan.
3. 3In a blender or food processor pulse half the corn kernels with the milk until mostly smooth but still a little textured; set aside.
4. 4Whisk the browned butter with both sugars until combined, then beat in the eggs and vanilla until the mixture looks creamy.
5. 5Stir in the corn puree, then fold in the flour, cornmeal, baking powder, and salt just until a thick batter forms.
6. 6Fold in the remaining whole corn kernels and most of the blackberries, saving a handful for the top.
7. 7Scrape the batter into the buttered skillet, scatter the reserved berries over the surface, and sprinkle with turbinado sugar for crunch.
8. 8Bake 28 to 32 minutes until the edges are deep golden, the center springs back when lightly pressed, and a toothpick comes out clean.
9. 9Cool the cake in the skillet on a rack for 15 minutes so it firms enough to slice into neat wedges.
10. 10Serve warm with a dollop of whipped cream; the sweet corn keeps the crumb tender and the last-of-season berries burst into jammy pockets.