Blueberry Peach Cornmeal Skillet Cake

Name: Blueberry Peach Cornmeal Skillet Cake
Total time: 50 min
Yield: 10
Ingredients: 4 peach; 10 Tbsp unsalted butter; Tbsp 3-4 bourbon; 1 tsp baking powder; 2 large egg; 1 tsp vanilla; 1 c greek yogurt; 1 c blueberry; 1 Tbsp powdered sugar; 1/4 c brown sugar; 1 1/4 c all purpose flour; 1/2 c cornmeal; 1 1/2 c + tb granulated sugar; 1 1/2 tsp fine sea salt; 1/2 tsp baking soda

50 mins

Total time

10

Serving

15

Ingredients

Enable cook mode

Ingredients

peach

Tbspunsalted butter

Tbsp3-4 bourbon

tspbaking powder

large egg

tspvanilla

cgreek yogurt

cblueberry

Tbsppowdered sugar

¹⁄₄

cbrown sugar

1¹⁄₄

call purpose flour

¹⁄₂

ccornmeal

1¹⁄₂

c+ tb granulated sugar

1¹⁄₂

tspfine sea salt

¹⁄₂

tspbaking soda

Directions

Step 1

Preheat oven to 350°F.

Step 2

Add butter to a 10" cast iron skillet and melt over medium heat. Slowly whisk or swirl the butter until it begins to turn a warm chestnut color and tiny brown flecks start to form on the bottom of the skillet. This is a delicate process, so stay vigilant. You want the butter browned but not burnt. Just before it's ready the butter will start to foam up.

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