Brown-Butter Sweet Corn Skillet Cake with Blackberries

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups fresh sweet corn kernels
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup whole milk
• 1 1/2 cups fresh blackberries
• 1 Tbsp turbinado sugar
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet on the stovetop over medium heat and add the butter. Melt it completely, then continue cooking, swirling often, until the butter turns deep golden and smells nutty, about 4 to 5 minutes.
2. 2Scoop out browned butter into a small bowl and set aside for brushing later. Leave the rest in the skillet and remove the pan from heat so it cools slightly while you prep the batter.
3. 3In a large mixing bowl whisk the granulated sugar, brown sugar, eggs, and vanilla until the mixture looks pale and slightly thickened, about 1 minute of vigorous whisking.
4. 4Whisk in the flour, baking powder, and salt just until no dry streaks remain. Stream in the milk and stir until the batter is smooth and pourable.
5. 5Fold the fresh sweet corn kernels gently into the batter so they are evenly distributed without overmixing.
6. 6Pour the batter into the warm skillet with the remaining brown butter, scraping the bowl clean. Scatter the blackberries evenly over the top and press a few lightly into the surface.
7. 7Brush the reserved browned butter over the berries and batter, then sprinkle the turbinado sugar across the top for crunch.
8. 8Bake on the center rack for 28 to 32 minutes, until the edges are deeply golden, the center springs back when lightly touched, and a toothpick inserted near the middle comes out with just a few moist crumbs.
9. 9Cool the skillet on a wire rack for at least 15 minutes so the cake sets. Slice into wedges and serve warm with a scoop of vanilla ice cream melting over each piece.