Corn Bacon Blueberry Skillet Cake

By MrsWheelbarrow
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! - ChezSuzanneThe Editors

Makes: 10" cake

Ingredients

  • 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

Directions

  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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Reviews (35) Questions (0)

35 Comments

Oui, C. August 4, 2011
This looks fabulous and is on my weekend menu plan. - S
 
TheWimpyVegetarian August 29, 2010
Made it this morning for a nice lazy Sunday morning breakfast and it was just wonderful!!! So easy, beautiful and tastey!
 
Author Comment
MrsWheelbarrow August 29, 2010
Thank you Suzanne! I'm so glad you liked it. And yes, Sundays just call out for this skillet cake, I agree.
 
Author Comment
MrsWheelbarrow September 2, 2010
Suzanne, Thank you for your nice review. I'm so glad you liked this cake. {yay!}
 
TheWimpyVegetarian September 3, 2010
You're so welcome! I made it again yesterday and we're just finishing off the last couple pieces now :-)
 
lapadia August 22, 2010
Mmmm, looking good on this Sunday morning!
 
The E. August 21, 2010
This looks so good - I'm going to have to make this!
 
Sagegreen August 19, 2010
I am trying to stay away, but this sounds very tempting!
 
WinnieAb August 19, 2010
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!
 
Author Comment
MrsWheelbarrow August 19, 2010
Yay! That's the great thing about this recipe - I almost always have everything to make it, too - especially in the summer.
 
adamnsvetcooking August 19, 2010
I think I will be making the cake this weekend!
 
Author Comment
MrsWheelbarrow August 19, 2010
Perfect weekend for making this cake!
 
MyCommunalTable August 18, 2010
Holy Moly! How did I miss this recipe. I have saved it. Oh my...so good.
 
Author Comment
MrsWheelbarrow August 19, 2010
LOL! You didn't miss it! Hope you try it. I can't wait to make it Saturday morning.
 
dymnyno August 18, 2010
Add my admiration with everyones else's!!! This sounds fabulous. I can imagine all those flavors...makes me hungry right now !
 
Author Comment
MrsWheelbarrow August 19, 2010
Thanks so much!
 
lastnightsdinner August 18, 2010
Wow, this is just the sort of sweet-savory combo I love! YUM.
 
Author Comment
MrsWheelbarrow August 19, 2010
It's not really baking. Not if you make it in a skillet.
 
Author Comment
MrsWheelbarrow August 18, 2010
Thank you for the nice comments! I'll add a photo Saturday, when I get to the beach.
 
testkitchenette August 18, 2010
YUM!
 
TasteFood August 18, 2010
Love this. It's like summer and east coast in a pan.
 
lapadia August 18, 2010
Delicious…love your beach and a blender comment!
 
thirschfeld August 18, 2010
that cake is lookin mighty fine mrs. w.
 
Author Comment
MrsWheelbarrow August 18, 2010
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.
 
monkeymom August 18, 2010
HI MrsW...how do you freeze your corn?
 
Author Comment
MrsWheelbarrow August 18, 2010
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.
 
monkeymom August 18, 2010
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!
 
TheWimpyVegetarian August 18, 2010
What a great idea! I'm doing this too. Love this recipe too, MrsW!
 
cheese1227 August 18, 2010
Can I use local berries that I've already frozen? Thaw them or keep them frozen?
 
Author Comment
MrsWheelbarrow August 18, 2010
Use them frozen, don't thaw, and they'll stay intact during the folding.
 
aargersi August 18, 2010
Mrs W this sounds amazing! Perfect beach food but perfect for at home too. Yum.
 
AntoniaJames August 18, 2010
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)
 
Lizthechef August 18, 2010
Wonderful - have a lovely vacation!