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