Emeril’s Skillet Cast Iron Corn Cake & Cherries Recipe

Emeril was on the Martha Stewart Show to demonstrate how to make his Creole Fried Chicken Recipe and this cast iron or skillet corn cake and stewed cherries recipe.  I never would have thought to serve cornbread with a fruit stew on top, but it really does make great sense.  It is more of a corn cake than a corn bread, but I am thinking that after Thanksgiving, serving the leftover cornbread with stewed cherries (or strawberries or blueberries even) would be a great idea.

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Emeril, author of Emeril 20-40-60: Fresh Food Fast, taught us how to make this recipe on Martha’s Show!

Emeril’s Skillet Cast Iron Corn Cake & Cherries Recipe:

Ingredients:
– 1 cup flour
– 1 tsp baking powder
– 3/4 tsp salt
– 6 TB yellow cornmeal (Martha mentioned using white cornmeal or mesa too, which I think would be a lovely change of pace!)
– 2 eggs
– 1 egg yolk
– 2/3 cup milk
– 1/2 cup olive oil
– 2 tsp lemon zest
– 1.5 cups sugar
– 2 TB butter
– 2 bags (10 ounces) frozen cherries
– 1/4 cup lemon juice

Directions:
1.  Heat your 10″ cast iron skillet in a 350 degree oven.
2.  Mix together your dry ingredients in a bowl: flour, baking powder, salt and cornmeal.
3.  In another bowl, whisk the milk, olive oil, lemon zest, eggs and egg yolk.
4.  Mix 3/4 cup sugar and whisk some more.
5.  Mix the bowl of wet ingredients into the bowl of dry ingredients.  Don’t over-mix!
6.  Put 2 TB of butter into your warmed cast iron skillet and melt it all over the surface of the skillet.
7.  Pour the batter into the buttered skillet and bake for about 25 minutes.
8.  To make the stewed cherries, cook over high heat the cherries, lemon juice and 3/4 cup sugar.
9.  Cook the cherries for 10-12 minutes.
10.  Once the cake has cooled for a few minutes, cut the corn cake into triangles and garnish with stewed cherries.

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