by MrsWheelbarrow
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Expand1/2 pound smoked bacon, in lardons Ask a question about this ingredient
1-3 tablespoon butter Ask a question about this ingredient
1.5 cups corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable) Ask a question about this ingredient
1 cup AP flour Ask a question about this ingredient
1 cup corn meal, I prefer a coarse grind, but fine makes a nice crumb Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1-1/4 cup buttermilk Ask a question about this ingredient
Preheat the oven to 375°.
Ask a question about this stepIn a 10" or 11" well-seasoned cast iron skillet, cook the lardons slowly until very crisp. Remove lardons and set aside.
Ask a question about this stepPour off the bacon fat to measure. You need five tablespoons of fat - so add melted butter as necessary to get to 5T. Put the skillet back into the oven to get piping hot.
Ask a question about this stepPuree 3/4 c of corn, the buttermilk, maple syrup, eggs and vanilla in a blender. (Every good beach house has a blender.)
Ask a question about this stepWhisk together dry ingredients, make a well and pour in puree. Add the bacon fat and butter. Stir quickly with a fork. Fold in remaining corn, bacon and blueberries.
Ask a question about this stepRemove the skillet from the oven. Brush the oils remaining in the skillet up the sides and around the bottom. Pour/spoon the batter into the hot skillet and bake for 25-30 minutes. The cake will be deep golden and will be pulling away from the sides of the pan.
Ask a question about this stepServe with maple syrup, honey, jam or just by itself, a small slice cut off the cake in the late afternoon when you get back from the beach, famished.
Ask a question about this stepMade it this morning for a nice lazy Sunday morning breakfast and it was just wonderful!!! So easy, beautiful and tastey!
Thank you Suzanne! I'm so glad you liked it. And yes, Sundays just call out for this skillet cake, I agree.
Suzanne, Thank you for your nice review. I'm so glad you liked this cake. {yay!}
You're so welcome! I made it again yesterday and we're just finishing off the last couple pieces now :-)
This looks so good - I'm going to have to make this!
This looks fantastic Cathy, and I just happen to have everything in the house to make it right now...I'm thinking I HAVE to make it!
Yay! That's the great thing about this recipe - I almost always have everything to make it, too - especially in the summer.
I think I will be making the cake this weekend!
Perfect weekend for making this cake!
Holy Moly! How did I miss this recipe. I have saved it. Oh my...so good.
LOL! You didn't miss it! Hope you try it. I can't wait to make it Saturday morning.
Add my admiration with everyones else's!!! This sounds fabulous. I can imagine all those flavors...makes me hungry right now !
Thanks so much!
Wow, this is just the sort of sweet-savory combo I love! YUM.
It's not really baking. Not if you make it in a skillet.
Thank you for the nice comments! I'll add a photo Saturday, when I get to the beach.
YUM!
that cake is lookin mighty fine mrs. w.
Thanks for all the nice comments everyone! Christine, in the dead of winter, I use frozen blueberries & frozen corn (I freeze both myself,) when I just have to have this cake.
I cut the kernels off the cob (got an OXO corn stripper and it makes the job sooooo easy!), then scoop into a freezer bag. I freeze 2 cup\s/bag. I do not IQF (individually quick freeze) because I want to capture the corn-milk that comes off the cob. I use this corn throughout the winter in chowders, fritters, black bean burritos and all sorts of other things. If I've grilled or roasted the corn, and there are leftovers, I'll freeze those kernels, too.
I got one of those too! Also love it. Will try to freeze the awesome corn we get at the Farmer's Market, it is so sweet. Thanks much!
What a great idea! I'm doing this too. Love this recipe too, MrsW!
Can I use local berries that I've already frozen? Thaw them or keep them frozen?
Use them frozen, don't thaw, and they'll stay intact during the folding.
Mrs W this sounds amazing! Perfect beach food but perfect for at home too. Yum.
Been thinking about corn and blueberries, together, all week. I often add a big handful of blueberries into my standard corn muffins, during the summer. Great idea, putting this into a skillet. I'm totally with Sally on the addition of bacon . . . love the salty/smoky element. Saved!!! ;o)
Wonderful - have a lovely vacation!
Love the story and it looks delish!
Looks delicious...the flavors of summer together with bacon fat and butter too!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
This looks fabulous and is on my weekend menu plan. - S