make friends. make this.

Blackberry Cornmeal Cake

this is such a yummy & perfect change to morning muffins. It's also something I make to share too, wrap a piece in parchment send along with your kiddos to a teacher :)

It uses 2 baskets of blackberries...& I use an old enamelware pan I got long ago secondhand. A cast iron pan also works!

Serves 8

• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling
• 1/2 cup low-fat buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
• 2 containers fresh blackberries (5.6 ounces each)

Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.

In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.

Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 40 to 45 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.

Hope you try it. Its delish! 

Got it from:
Read more at Marthastewart.com: Blackberry-Cornmeal Cake - Martha Stewart Recipes