Strawberry Skillet Corncake with Buttermilk Glaze

Desserts, Baked Goods
June, May, April, March

Makes a 9-inch round • Photography by Casey Woods

Fairly difficult

Strawberry Skillet Corncake with Buttermilk Glaze


For 1 Batch(es)

For the corncake

  • 1/2 cup (1 stick) softened butter, cut into large pieces (plus more for greasing the pan)
  • 1/3 cup sugar
  • 2 large eggs
  • 1 cup coarse-ground yellow cornmeal
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup fresh buttermilk
  • 1 pint (8 ounces) fresh strawberries, hulled, halved or chopped, divided

For the buttermilk glaze

  • 2 tablespoons buttermilk
  • 1/4 cup powdered sugar

Strawberry Skillet Corncake with Buttermilk Glaze Directions

  1. Heat the oven to 375°.
  2. Grease a 9-inch cast-iron skillet or another heavy baking pan with butter.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy—about 3 minutes.
  4. Beat in the eggs, 1 at a time—stopping to scrape down the sides of the bowl as needed.
  5. Beat in the cornmeal.
  6. In another bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the dry ingredients a bit at a time, alternating with the buttermilk until just mixed.
  7. Gently fold in half of the strawberries with a spatula.
  8. Scrape the batter into the greased pan and place in the oven.
  9. After about halfway through the baking time (25 to 30 minutes), arrange the other half of the berries on top of the batter (this will prevent them from sinking to the bottom of the batter in the pan).
  10. Bake until the corncake is golden brown and a toothpick inserted into the center comes out clean—about another 25 to 30 minutes.
  11. Allow the cake to cool slightly, then drizzle with the buttermilk glaze while still warm. True Texans serve it right from the pan.