Recipe for Corn Bread Cake: Perfect Food to Bridge Summer and Fall
Posted on Wed, Aug 11, 2010
Posted by Misti Maisch on August 11, 2010
Believe it or not, it’s August already! I love cornbread in late summer, early fall. Usually I serve it as a side to chili or a hearty stew. Sometimes I throw in some jalapenos in the cornbread batter, bake it, and serve it with honey butter and a simple salad.
Many of our Great Harvest bakeries make a cornbread mix from 
scratch that customers can take home and whip up themselves rather effortlessly. Recently I came across a recipe for cornmeal cake with blackberries. Soon after I found some amazing fresh peaches and blueberries at our local farmer’s market. This inspired me to add some seasonal fruit to the Great Harvest cornbread mix. I discovered this makes a great unexpected dessert!
Here’s what you’ll need:
1 Great Harvest Made from Scratch Cornbread Mix (check with your local bakery for availability)
1 cup canola oil
2 cups of milk
2 large eggs
3 ½ cups of fresh blueberries OR fresh peaches (may also use canned, sliced peaches- just drain the syrup before adding)
9” x 13” cake pan OR a 14” cast iron skillet
Spatula
Large mixing bowl
Pan spray
Directions: Preheat your oven to 375 degree
s. In a large bowl, stir together the cornbread mix, canola oil, milk, and eggs. Gently fold in your fruit and then pour batter into your greased cake pan or cast iron skillet. *Bake approximately 35-45 minutes until a knife inserted in the center comes out clean and the cornbread looks golden brown. Serve as is or top with whipping cream, additional fruit, and/or a dash of cinnamon.
*Bake times will vary due to altitude and oven.
What do you think? If you try this recipe, we'd love to hear from you.