Sweet Corn Blackberry Skillet Cake

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1 cup fresh sweet corn kernels
• 6 tbsp unsalted butter
• 2/3 cup plus 1 tbsp granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/3 cup whole milk
• 1 1/2 cups fresh blackberries
• for serving whipped cream

Instructions

1. 1Preheat the oven to 375°F. Place a 9- or 10-inch cast-iron skillet in the oven while it heats so the pan is hot when the batter goes in.
2. 2In a blender or food processor pulse the fresh corn kernels with half the butter until mostly smooth but still a little textured; set aside.
3. 3In a large bowl cream the remaining softened butter with the larger amount of sugar until light. Beat in the egg and vanilla until fully incorporated.
4. 4Whisk the flour, cornmeal, baking powder, and salt in a separate bowl. Add the dry mixture to the butter bowl in two additions, alternating with the milk, and mix just until combined.
5. 5Fold the pureed corn mixture into the batter; it will look slightly loose and speckled. Carefully remove the hot skillet from the oven and swirl a thin film of butter the bottom and sides if needed.
6. 6Pour the batter into the hot skillet and quickly scatter the blackberries evenly over the top, pressing them in lightly. Sprinkle the remaining tablespoon of sugar over the fruit.
7. 7Bake for 30 to 35 minutes until the edges are deeply golden, the center is set, and a toothpick comes out clean. The blackberries should look jammy and bubbling.
8. 8Cool the skillet cake for 12 to 15 minutes so slices hold together. Cut into wedges and serve warm with a dollop of whipped cream.