Southern Cast Iron – September 2019

85 SOUTHERN CAST IRON

ChOcOlAtE MaRbLeD CoRnMeAl CaKe

Makes 1 (8x4-inch) loaf

Cornmeal and chocolate make a perfect pair in

this swirled loaf generously drizzled with a tangy

buttermilk glaze.

¾ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup fi rmly packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup all-purpose fl our

½ cup Self-Rising Cornmeal Mix (recipe on

page 84)

¼ teaspoon baking soda

¼ teaspoon kosher salt

⅔ cup plus 5 tablespoons whole buttermilk,

divided

2 tablespoons unsweetened cocoa powder

2 cups confectioners’ sugar

1. Preheat oven to 350°. Spray an 8x4-inch
   cast-iron loaf pan with baking spray with fl our.


2. In a large bowl, beat butter, granulated sugar,
   and brown sugar with a mixer at medium speed
   until fl uff y, 3 to 4 minutes, stopping to scrape
   sides of bowl. Add eggs, one at a time, beating
   well after each addition. Beat in vanilla.
   3. In a medium bowl, whisk together fl our, Self-
   Rising Cornmeal Mix, baking soda, and salt. With
   mixer on low speed, gradually add fl our mixture
   to butter mixture alternately with
   ⅔ cup buttermilk, beginning and ending with
   fl our mixture, beating just until combined after
   each addition.
   4. Transfer 1 cup batter to a small bowl; whisk
   in cocoa and 1 tablespoon buttermilk until
   combined. Alternately scoop plain batter and
   chocolate batter into prepared pan. Using the tip
   of a knife, swirl batters together.
   5. Bake until wooden pick inserted in center
   comes out clean, 50 to 55 minutes. Let cool in
   pan for 15 minutes. Remove from pan, and let
   cool completely on a wire rack.
   6. In a small bowl, whisk together confectioners’
   sugar and remaining 4 tablespoons buttermilk
   until smooth; drizzle onto cooled cake.

UpSiDe-DoWn ToMaTo CoRnBrEaD

Makes 1 (10-inch) skillet

Using heirloom tomatoes in this upside-down

treat highlights their unique shapes; however, any

large tomato will do.

2 tablespoons unsalted butter

2 tablespoons sugar

2 heirloom tomatoes, sliced into ½-inch-

thick rounds

1½ cups Self-Rising Cornmeal Mix (recipe on

page 84)

¾ cup grated Parmesan cheese

2 tablespoons chopped fresh dill

½ teaspoon ground black pepper

¼ teaspoon kosher salt

¾ cup plus 2 tablespoons whole buttermilk

5 tablespoons unsalted butter, melted

2 large eggs

Garnish: chopped fresh dill, ground black pepper

1. Preheat oven to 375 ̊.


2. In a 10-inch cast-iron skillet, heat butter
   over medium heat until foamy; swirl to coat
   skillet. Sprinkle sugar into bottom of skillet. Add
   tomato slices, overlapping if necessary; cook
   for 1 minute. Remove from heat.


3. In a large bowl, whisk together Self-Rising
   Cornmeal Mix, cheese, dill, pepper, and salt. In
   a small bowl, whisk together buttermilk, melted
   butter, and eggs. Make a well in center of
   cornmeal mixture; stir in buttermilk mixture just
   until combined. Pour batter onto tomatoes.


4. Bake until a wooden pick inserted in center
   comes out clean, about 25 minutes. Let cool
   in pan for 10 minutes. Invert onto a serving
   platter. Garnish with dill and pepper, if desired.
   Serve warm.