Corn Bacon Blueberry Skillet Cake Recipe

Name: Corn Bacon Blueberry Skillet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound smoked bacon, in lardons; 1-3 tablespoons butter; 1.5 cups corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable); 1 cup AP flour; 1 cup corn meal, I prefer a coarse grind, but fine makes a nice crumb; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 1 teaspoon vanilla; 1-1/4 cups buttermilk; 1/4 cup maple syrup; 1-1/2 cups blueberries

Servings: persons

1/2 pound smoked bacon, in lardons
1-3 tablespoons butter
1.5 cups corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable)
1 cup AP flour
1 cup corn meal, I prefer a coarse grind, but fine makes a nice crumb
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1-1/4 cups buttermilk
1/4 cup maple syrup
1-1/2 cups blueberries

1
["Preheat the oven to 375u00b0.", "In a 10"" or 11"" well-seasoned cast iron skillet, cook the lardons slowly until very crisp. Remove lardons and set aside.", "Pour off the bacon fat to measure. You need five tablespoons of fat - so add melted butter as necessary to get to 5T. Put the skillet back into the oven to get piping hot.", "Puree 3/4 c of corn, the buttermilk, maple syrup, eggs and vanilla in a blender. (Every good beach house has a blender.)", "Whisk together dry ingredients, make a well and pour in puree. Add the bacon fat and butter. Stir quickly with a fork. Fold in remaining corn, bacon and blueberries.", "Remove the skillet from the oven. Brush the oils remaining in the skillet up the sides and around the bottom. Pour/spoon the batter into the hot skillet and bake for 25-30 minutes. The cake will be deep golden and will be pulling away from the sides of the pan.", "Serve with maple syrup, honey, jam or just by itself, a small slice cut off the cake in the late afternoon when you get back from the beach, famished."]

1033

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound smoked bacon, in lardons, 1-3 tablespoons butter, 1.5 cups corn, leftover, cut from the cob (I'm sure fresh would be great and frozen would be acceptable), 1 cup AP flour, and more.

Yes, Corn Bacon Blueberry Skillet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bacon Blueberry Skillet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions