So I mixed this cake and put it in the oven and then took a phone call.
As a girl who grew up in the South, I obviously love cornbread. Duh. And since I already combined it with biscuits, I figured it was time to take another incredibly delicious thing and smash it together with cornbread (in a cast iron skillet, of course, because then you can pretend you live on a farm and are cool enough to wear overalls in public, which, sadly, I am not yet able to do).
The result is this cornmeal cake, which despite being one of the humbler cakes you might pull out of your oven, is also one of the most addicting. Sometimes simple is best.
The approach here is straightforward. You’ll mix together dry ingredients. Beat together wet ones. Then give it all a good stir. It’s intuitive baking– we’ve done it before and we’ll do it again. Now for the fun part: the completed batter gets poured into the preheated cast iron skillet with a subtle sizzle that is way too satisfying. If you don’t have a cast iron skillet, then no cake for you.
That’s a lie: you can just use a regular cake pan. Just don’t expect a sizzle.
The cake comes out golden and smelling like sweet corn-y deliciousness…which is exactly what it is. It’s best served with a dollop of yogurt or whipped cream. Alternatively, you can just keep cutting small slivers directly out of the pan while it cools until you realize you’ve eaten half a cake and need to stop.
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