Cast Iron Cornmeal Cake with Buttermilk Cream || Gracefult Kitchen

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Cast Iron Cornmeal Cake with Buttermilk Cream

Banana Bread

Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. To check for doneness, rely on the visual cues for browning—a cake tester will come out clean before the cake is cooked through.

Ingredients

3 large eggs
1 1/2 cups whole buttermilk (such as Cruze Farm)
1/2 cup packed light brown sugar
2 tablespoons cane syrup (such as Poirier’s) or molasses
1 1/2 cups coarse yellow cornmeal (about 5 3/4 ounces) (such as Anson Mills Antebellum Coarse Yellow Cornmeal)
3/4 cup cake flour (about 3 ounces) (such as Anson Mills Artisan Fine Cloth-Bolted White Lammas Cake Flour)
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
Buttermilk Cream

Description

Place a 10-inch cast-iron skillet in oven; preheat oven to 425°F. Let skillet preheat in oven 15 minutes.
Whisk together eggs and buttermilk in a large bowl until frothy, about 1 minute. Whisk in brown sugar and cane syrup. Set buttermilk mixture aside.
Whisk together cornmeal, flour, baking powder, salt, and baking soda in a separate bowl. Add cornmeal mixture to buttermilk mixture; stir using a wooden spoon until combined.
Carefully remove preheated skillet from oven. Add butter to skillet; swirl skillet to melt butter, evenly coating bottom and sides of skillet. Pour melted butter into cornmeal batter in bowl; quickly stir to incorporate. Pour batter into greased hot skillet; immediately transfer to preheated oven.
Reduce oven temperature to 375°F; bake cake until top is evenly browned and sides are dark golden and pull away from skillet, 30 to 35 minutes. Immediately invert cake onto a wire rack. Let cool 15 minutes. Serve warm with Buttermilk Cream.