Cast Iron Cornmeal Cake with Buttermilk Cream

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.

Nutrition Information

267 Calories

13g Carbohydrates

27g Protein

282mg Potassium

3g Fiber

7g Sugar

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