I have this problem throwing food away. My freezer can attest to this. I particularly like this recipe – it uses leftover cornbread, which is pretty much inedible after day one. It works for any meal- breakfast, dessert, or from first hand knowledge I know it makes a fine dinner accompanied by country ham and collard greens.
- 3/4 cup heavy cream
- 3 eggs
- 1 tsp vanilla
- pinch salt
- 1/2 cup powdered sugar
- 2 1/2 – 3 cups crumbled leftover cornbread
- 1 TBSP butter
Preheat oven to broil on low. Adjust oven rack to the second highest level. Whisk cream, eggs, vanilla, salt and sugar together in medium bowl. Crumble cornbread into mixture. Stir to combine well – it’s okay to have some clumps of cornbread still in tact.
Heat a non-stick, oven-proof 6″ skillet over medium-high heat. Add 1 TBSP butter and swirl. Pour cornbread mixture into the skillet, cook for a minute or two. Using a heat-proof rubber spatula, push the sides toward the middle, to let the wet run underneath. Cook for another few minutes, until the edges have firmed.
Transfer skillet to the oven and broil on low for 5-10 minutes, until the center of the cake is set and golden brown.
Invert cake onto serving platter. Top with maple syrup and butter.
Recipe adapted from Hell’s Backbone Grill cookbook With a Measure of Grace
2 thoughts on “Cornbread Skillet Cake”
You had me at heavy cream!