A Southern staple that adds texture and character to any number of baked goods, cornmeal isn’t just for cornbread. From upside-down cakes to muffins to tart crusts, this gritty meal brings a much-needed toothsome edge to sweet treats.
Orange, grapefruit, and lemon slices add bright flavor and undeniable appeal to this sweet, showstopping cake. Serve it at your next brunch and get ready to take a bow.
Fresh blueberries and a hint of lemon zest give this Blueberry-Cornmeal Skillet Cake a bright flavor, while the cornmeal adds a rustic texture. Serve it as dessert or alongside breakfast.
Upside-down cakes are one of the very best ways to use just about any seasonal fruit. Blogger and cookbook author, Yossy Arefi, offers a version with juicy sweet cherries and a light and fluffy cornmeal-flecked cake batter. This cake pairs well with just about any fruit—try peaches or nectarines later in the season. Don’t forget to serve it with a bit of vanilla ice cream or whipped cream.
Sometimes it’s the unexpected flavor profiles that become our favorites. Blueberry, corn, and thyme might not be the first thing you think of when you think “blueberry muffin,” but trust us, this combination is killer.
Topped with an orange blossom honey meringue, these citrus tartlets is small in size and big in taste.