jenncc's Reviews
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Farmers' Market Desserts
By Jennie Schacht
Chronicle Books - 2010
Cornmeal Cake with Fresh Corn and Berries : page 137
This is a simple, rustic cake that cooked up beautifully in my cast iron skillet. I think it is important to use a fine cornmeal and if you are using fragile fresh berries (I used raspberries) it's a good idea to put them in the freezer just for 10 minutes or so, otherwise you may end up with a streaky pink cake no matter how gently you fold. The buttermilk/olive oil combo make for a very moist tender cake. Mine took closer to 50 minutes in the oven (recipe calls for 40-45). This would be delicious with peaches, or any other berry as well.
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