1/2 c Unsalted butter or margarine
Softened
1 pt Blueberries — rinsed and
Patted dr
1/3 c Plus 3/4 c sugar
1/2 tb Cornstarch
2 lg Eggs
1 ts Vanilla
1 c Yellow cornmeal
2/3 c All-purpose flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2/3 c Milk
Heat oven to 350. Heat a heavy 10-inch-wide, 1 1/2-inch-deep ovenproof
skillet (cast iron is ideal) over medium heat. Add 2 tablespoons of the
butter and stir until melted. Mix blueberries, 1/3 cup sugar and the
cornstarch in a medium bowl. Add to skillet and cook, stirring, 2 minutes
or until bubbly. Remove pan from heat. Beat remaining butter and sugar in a
large bowl with an electric mixer until blended. Add eggs and vanilla and
beat until fluffy, about 2 minutes. In another bowl whisk the cornmeal,
flour, baking powder, cinnamon and salt until blended (mixture will be
grainy) and scrape over blueberry mixture in skillet; spread evenly. Bake
35 minutes or until a wooden pick inserted in center comes out clean. Run a
knife around edge of pan, place serving plate on top of skillet. Holding
the skillet and plate together with pot holders, carefully invert hot cake
onto the plate. Let cake cool completely before serving.
Yields
1 Servings