Beth’s Blackberry Cornbread Skillet Cake | ENTERTAINING WITH BETH

Beth’s Blackberry Cornbread Skillet Cake | ENTERTAINING WITH BETH

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1 ½ cup (180 g) flour
1 ½ cup (180 g) cornmeal
½ cup (100g) sugar
2 tsp (10 ml) baking powder
1 ½ tsp (7.5ml) salt
3 eggs
1 ¾ cup (420 ml) milk
¾ cup (180 ml) melted butter + 1 tbsp (15 ml) for greasing
¼ cup (60 ml) vegetable or canola oil

2 tbsp (30 g) butter
1 pint (300 g) of fresh blackberries
1 tbsp (15 ml) white sugar

Preheat oven to 350F (176C).

In a large sauce pan melt 2 tbsp (30 g) of butter add blackberries and sugar. Simmer, until blackberries soften, then mash the berries with a fork or a potato masher. Cook until a chunky, syrupy sauce develops. Set aside to cool.

For the cake, grease a 10” (25 cm) cast-iron skillet (or cake pan) with 1 tbsp (15 ml) melted butter.

In a large bowl, combine the flour, the cornmeal, the sugar, baking powder and salt. Whisk together until combined. 

Then add the eggs, the milk, and melted butter and oil. Stir to combine.

Pour batter into greased skillet. Then top with dollops of the blackberry sauce. Swirl dollops with a skewer to create swirls.

Bake for 30-35 minutes until golden brown around the edges and center is firm, yet springy, to the touch. Slice into wedges and serve warm!

NOTE: This can also be made the day before, covered with foil and refrigerated, and then pop in a 300F (150C) oven with foil to warm through for 15 mins.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


View Comments (15)


  1. Adrian Marceau

    July 31, 2017 at 11:36 pm

    I made this recipe on Saturday and it was AMAZING. Both as a late-night snack and as an early-morning breakfast or brunch it was very satisfying and I'm really happy you uploaded this video. Thank you!

    I didn't have a cast-iron skillet but I used a casserole dish and – while the presentation wasn't as striking – the actual cake turned out totally fine. Additionally I used frozen fruit (mixed berries) instead of fresh and – even though I could have reduced it a bit more – it still turned out really nicely.

    Overall I'm just really impressed with this recipe and will surely be making variations of it for years to come. 🙂

  2. gsakriss

    July 31, 2017 at 11:36 pm

    Omg Beth you can easily make it vegan! Thank you!

  3. Evan G.

    July 31, 2017 at 11:36 pm

    This is beautiful (and delicious I'm sure, I'm going to try it out)! You should do a video on baklava!

  4. Amanda Frederickson

    July 31, 2017 at 11:36 pm

    Love anything that comes in a skillet! Definitely making this one, looks delicious.

  5. gul

    July 31, 2017 at 11:36 pm

    My fav YouTuber.. love your selfies from France trip.. love every recipe

  6. Liz

    July 31, 2017 at 11:36 pm

    This looks great–I'll definitely try it!

  7. Sarah Santos

    July 31, 2017 at 11:36 pm

    I love cornbread with jam so this is a great idea! I'm totally craving this right now!

  8. Doğukan Sarıbaşak

    July 31, 2017 at 11:36 pm

    In Turkey we are able to find corn flour only which is really like a flour.I wonder if it will work..?

  9. Olivia Leigh

    July 31, 2017 at 11:36 pm

    My mom adores corn bread and she's going to be trying this recipe asap 🙂 she started to watch your videos with me and adores your channel! Love the vids Beth, big fans!!

  10. Kelly Hutchinson

    July 31, 2017 at 11:36 pm

    Oh wow perfect! I just moved to Oregon and I just had me first Marion berry. This recipe will be perfect.

  11. E.l l.e

    July 31, 2017 at 11:36 pm

    I love blackberries, and I've been wanting some cornbread so bad!

  12. Remy Andersen

    July 31, 2017 at 11:36 pm

    How's your time in France going?

  13. Remy Andersen

    July 31, 2017 at 11:36 pm

    Fruity cornbread! Why didn't I think of this?!?! I am a sucker for cornbread, and berries, especially for brunch time!!!!!

  14. Liz Homan

    July 31, 2017 at 11:36 pm

    I can't wait for all of your holiday series! Starting with Fall and ending with New Years 2018! I do love all of your recipes and your videos. I hope they go longer! I love it ❤

  15. Mandie Park

    July 31, 2017 at 11:36 pm

    Could I use olive oil or coconut oil instead?

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