Corn Bacon Blueberry Skillet Cake

By • August 18, 2010 • 35 Comments



Author Notes: When we drive to our beach vacation, we pass by wonderful farm stands - one in particular with fantastic corn. So there is always leftover corn in the morning - the couple of cups I've cut from the cobs. This is our traditional first-morning-at-the-beach breakfast, using that glorious corn, local blueberries, and a few simple ingredients. It's easy, fresh and quick, never lasting more than one day in the kitchen. Started with a recipe from Cooking Light, I think, but I've been fiddling with it for years. Here's the 2010 version. - MrsWheelbarrowMrsWheelbarrow

Food52 Review: This is an absolutely wonderful breakfast to make whether you’re at the beach or at home on a lazy Sunday morning. It’s very easy and quick to pull together; the oven time is spot-on; and very easy to turn out onto a serving plate. It’s much lighter than I had thought it might be and the maple syrup is a great balance to the tartness of the berries – although we also tried it with a little honey drizzled across it, and that worked beautifully too. This is a recipe everyone should save and make all through the summer! - ChezSuzanneA&M

Makes 10" cake

  • 1/2 pound smoked bacon, in lardons
  • 1-3 tablespoon butter
  • 1.5 cups corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable)
  • 1 cup AP flour
  • 1 cup corn meal, I prefer a coarse grind, but fine makes a nice crumb
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/4 cup buttermilk
  • 1/4 cup maple syrup
  • 1-1/2 cup blueberries
  1. Preheat the oven to 375°.
  2. In a 10" or 11" well-seasoned cast iron skillet, cook the lardons slowly until very crisp. Remove lardons and set aside.
  3. Pour off the bacon fat to measure. You need five tablespoons of fat - so add melted butter as necessary to get to 5T. Put the skillet back into the oven to get piping hot.
  4. Puree 3/4 c of corn, the buttermilk, maple syrup, eggs and vanilla in a blender. (Every good beach house has a blender.)
  5. Whisk together dry ingredients, make a well and pour in puree. Add the bacon fat and butter. Stir quickly with a fork. Fold in remaining corn, bacon and blueberries.
  6. Remove the skillet from the oven. Brush the oils remaining in the skillet up the sides and around the bottom. Pour/spoon the batter into the hot skillet and bake for 25-30 minutes. The cake will be deep golden and will be pulling away from the sides of the pan.
  7. Serve with maple syrup, honey, jam or just by itself, a small slice cut off the cake in the late afternoon when you get back from the beach, famished.
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Comments (35) Questions (0)

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Steve_dunn02

almost 3 years ago Oui, Chef

This looks fabulous and is on my weekend menu plan. - S

Me

almost 4 years ago TheWimpyVegetarian

Made it this morning for a nice lazy Sunday morning breakfast and it was just wonderful!!! So easy, beautiful and tastey!

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you Suzanne! I'm so glad you liked it. And yes, Sundays just call out for this skillet cake, I agree.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Suzanne, Thank you for your nice review. I'm so glad you liked this cake. {yay!}

Me

almost 4 years ago TheWimpyVegetarian

You're so welcome! I made it again yesterday and we're just finishing off the last couple pieces now :-)

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almost 4 years ago lapadia

Mmmm, looking good on this Sunday morning!

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almost 4 years ago The Enchanted Cook

This looks so good - I'm going to have to make this!

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almost 4 years ago Sagegreen

I am trying to stay away, but this sounds very tempting!

Winnie100

almost 4 years ago WinnieAb

This looks fantastic Cathy, and I just happen to have everything in the house to make it right now...I'm thinking I HAVE to make it!

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Yay! That's the great thing about this recipe - I almost always have everything to make it, too - especially in the summer.

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almost 4 years ago adamnsvetcooking

I think I will be making the cake this weekend!

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Perfect weekend for making this cake!

Hib_kitchen

almost 4 years ago MyCommunalTable

Holy Moly! How did I miss this recipe. I have saved it. Oh my...so good.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

LOL! You didn't miss it! Hope you try it. I can't wait to make it Saturday morning.

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almost 4 years ago dymnyno

Add my admiration with everyones else's!!! This sounds fabulous. I can imagine all those flavors...makes me hungry right now !

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thanks so much!

Lnd_jen

almost 4 years ago lastnightsdinner

Wow, this is just the sort of sweet-savory combo I love! YUM.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

It's not really baking. Not if you make it in a skillet.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thank you for the nice comments! I'll add a photo Saturday, when I get to the beach.

Stringio

almost 4 years ago testkitchenette

YUM!

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almost 4 years ago TasteFood

Love this. It's like summer and east coast in a pan.

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almost 4 years ago lapadia

Delicious…love your beach and a blender comment!

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almost 4 years ago thirschfeld

that cake is lookin mighty fine mrs. w.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thanks for all the nice comments everyone! Christine, in the dead of winter, I use frozen blueberries & frozen corn (I freeze both myself,) when I just have to have this cake.

Monkeys

almost 4 years ago monkeymom

HI MrsW...how do you freeze your corn?

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I cut the kernels off the cob (got an OXO corn stripper and it makes the job sooooo easy!), then scoop into a freezer bag. I freeze 2 cup\s/bag. I do not IQF (individually quick freeze) because I want to capture the corn-milk that comes off the cob. I use this corn throughout the winter in chowders, fritters, black bean burritos and all sorts of other things. If I've grilled or roasted the corn, and there are leftovers, I'll freeze those kernels, too.

Monkeys

almost 4 years ago monkeymom

I got one of those too! Also love it. Will try to freeze the awesome corn we get at the Farmer's Market, it is so sweet. Thanks much!

Me

almost 4 years ago TheWimpyVegetarian

What a great idea! I'm doing this too. Love this recipe too, MrsW!

Christine-28_small(1)

almost 4 years ago cheese1227

Can I use local berries that I've already frozen? Thaw them or keep them frozen?

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Use them frozen, don't thaw, and they'll stay intact during the folding.

036

almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Mrs W this sounds amazing! Perfect beach food but perfect for at home too. Yum.

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Been thinking about corn and blueberries, together, all week. I often add a big handful of blueberries into my standard corn muffins, during the summer. Great idea, putting this into a skillet. I'm totally with Sally on the addition of bacon . . . love the salty/smoky element. Saved!!! ;o)

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almost 4 years ago Lizthechef

Wonderful - have a lovely vacation!