Cast Iron

Corn Bacon Blueberry Skillet Cake

August 18, 2010
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. - MrsWheelbarrow —MrsWheelbarrow

Test Kitchen Notes

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! - ChezSuzanne —The Editors

  • Makes 10" cake
  • 1/2 pound smoked bacon, in lardons
  • 1-3 tablespoons 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 cups buttermilk
  • 1/4 cup maple syrup
  • 1-1/2 cups blueberries
In This Recipe
  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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