Cornbread Cake

Make this treat on the quick by whisking together dry ingredients and wet ingredients in separate containers in advance.

Cornbread Cake
Servings: 8 to 10 Active Time 15 mins Total Time 55 mins


  • 1/2 cup (1 stick) melted unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/3 cup yellow cornmeal
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 cup plain whole-milk yogurt
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blackberries, divided

Make It

1. Heat grill to 350 degrees F, set up for indirect grilling. Butter the bottom and sides of a 10-inch cast-iron skillet.

2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk together eggs, yogurt, lemon zest, vanilla, and melted butter in a separate bowl. Add wet ingredients to dry ingredients and stir to combine. Fold in 1 cup blackberries. Transfer batter to prepared pan and smooth top. Press remaining 1/2 cup blackberries into batter.

3. Grill, covered with a metal bowl and over indirect heat, rotating the pan 1/4 turn every 10 minutes, until cooked through, 35 to 40 minutes.

4. Serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 369, Fat, total (g): 16, sat. fat (g): 9, carb. (g): 52, fiber (g): 2, sugar (g): 28, pro. (g): 6, sodium (mg): 297, Percent Daily Values are based on a 2,000 calorie diet.