This looks very good. I like the addition of the cornmeal. I have
some cranberries in the freezer. I see this in our freezer.
terry
Cranberry Upside Down Skillet Corncake
Serves 8
Recipe By: Emeril Lagasse
2 tablespoons butter
3/4 pounds fresh cranberries
1 3/4 cup granulated sugar -- divided
4 teaspoons lemon zest -- divided
1/4 cup lemon juice
1 cup all-purpose flour
1 teaspoons baking powder
1/2 teaspoons salt
6 tablespoons yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil
Preheat the oven to 350 degrees F.
Set a 10-inch cast iron skillet over medium heat and add the butter.
Once the butter has melted, add the cranberries, 1 cup of the sugar,
2 teaspoons of the lemon zest and the lemon juice. Stir and cook
until the cranberries wilt and have released most of their juice,
about 5 minutes. Use a slotted spoon to remove the cranberries from
the pan and set aside as you continue to cook the cranberry juices.
The juices should bubble and thicken as it cooks. Continue to cook
for 2 minutes, then return the cranberries to the pan and, using a
spoon, arrange the berries so that they cover the bottom of the pan
in 1 even layer, patting them down to be sure. Remove the skillet
from the heat and allow to cool for 20 to 30 minutes.
While the skillet cools, prepare the cake batter. In a medium bowl,
sift together the flour, baking powder and salt. Stir in the cornmeal.
In a large bowl using an electric mixer, beat the eggs, egg yolk,
milk, olive oil and the remaining 2 teaspoons of lemon zest until
frothy. Add the remaining 3/4 cup of sugar and mix to combine. Pour
the wet ingredients over the dry ingredients and mix just until the
batter is smooth. Pour the batter into the cooled skillet over the
cranberries and place in the oven to bake until a toothpick inserted
into the center of the cake comes out smooth, about 30 minutes.
Remove the skillet from the oven and allow to cool on a wire rack for
20 minutes. Place a plate over the top of the skillet and, working
quickly, invert the plate and the skillet and give the skillet a
quick tap on a solid work surface to help dislodge the cake from the
pan onto the plate. Allow to cool to warm before serving. Cake may be
served either warm or at room temperature.
Prep Time: 20 minutes
Inactive Prep Time: 45 minutes
Cook Time: 37 minutes
Yield: 8 to 10 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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