19 Nov Cranberry Cornmeal Skillet Cake

Cranberry Cornmeal Skillet Cake | ButterlustBlog.com

Did everybody have a good weekend? I know it’s Tuesday and I’m a little late, but hey – I care!

I went to my first Longhorn Football game of the season on Saturday! I was SO PUMPED to go. Unfortunately the boys didn’t show up nearly as pumped as I did. Even though we had fabulous seats and I screamed encouragement at the top of my lungs, it ended up being a pretty brutal game. Maybe next season, boys.

Cranberry Cornmeal Skillet Cake | ButterlustBlog.com

I was so pooped after the game (and suffering from my cleanse karma headache) that I spent the rest of my evening sitting on my couch watching pirated Season 4 Downton Abbey episodes. (For those of you who aren’t fans, Season 4 is the new season that is currently only airing in the UK and does not premiere in the US until January.)  I could tell you where I got them but then I’d have to…well, you know how that goes.

I only have the first 3 episodes so I assure you it’s going to result in more torture than good. I’m just going to finish them in like, well let’s be real I’m going to finish them tonight, and then go through multiple phases of withdrawal while waiting for the rest of the country to catch up. Why do the Brits get to watch it first, anyway?

Cranberry Cornmeal Skillet Cake | ButterlustBlog.com

Speaking of football, remember how I complained that I was going to tailgate but couldn’t drink because I’m on a cleanse? True confessions, I caved. It was just too much to handle watching everybody scarf down bbq brisket tacos, drenched in smokey bbq sauce and topped with pickles and onions, chased down by ice cold beer. Then repeat. I couldn’t take it any longer! So I had a vodka soda. At least vodka doesn’t have any carbs, right? I half expected the cleanse gods to strike me down, or at least to feel some serious guilt. But nothing. I thoroughly enjoyed my little forbidden buzz.

Until I got home and had a splitting headache the rest of the night. Lesson learned. Cleanse karma exists.

Cranberry Cornmeal Skillet Cake | ButterlustBlog.com

I slept in on Sunday (so nice!) and then spent the rest of the day baking. I have cranberries up to my ears. I think I was being a little over ambitious when I bought the 5lb bag. I’ve baked two fresh cranberry desserts and I’m not even half way through. Sooo, I hope you guys like fresh cranberries because I’m not one to waste. Plus they’re so pretty! I’ve had a lot of fun photographing the little crimson jewels. Why stop now?

Cranberry Cornmeal Skillet Cake | ButterlustBlog.com

This rustic Cranberry Cornmeal Skillet Cake reminds me of a dessert that the pilgrims may have actually made for Thanksgiving dinner, way back in 1621 (I had to wikipedia that). The cornmeal gives it a hearty yet tender crumb that adds that creamy sweetness that is unique to good old, all-American corn. Fitting for a Thanksgiving dessert, don’t ya think? The cranberries become extra juicy as they cook, resulting in warm, tart bursts of flavor, perfectly complemented by the crunch of  the caramelized brown sugar topping.

While I’m confessing – yes, I cleanse cheated and had a piece of this too. I’m a cleanse failure. But it was totally worth it. This cake is THAT GOOD. Try it for Thanksgiving, I promise you won’t be sorry! More cranberries later this week!

XO, Katie

Cranberry Cornmeal Skillet Cake | ButterlustBlog.com

Recipe notes: I used a 10.25 inch cast iron skillet but you can use anywhere from a 10 inch to an 11 inch. If you do use a larger skillet reduce the cooking time approximately 5 minutes. Remove the cake from the oven when a toothpick inserted into the center comes out with moist crumbs attached. Cast iron skillets hold heat very well so the cake will continue to bake after you remove it from the oven.

Cranberry Cornmeal Skillet Cake


  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup fine cornmeal
  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 2 eggs
  • 1 cup sour cream (or full fat yogurt)
  • 2 cups fresh cranberries
  • 1/4 cup firmly packed brown sugar


  • Center an oven rack and preheat the oven to 350.
  • Sift together the flour, baking powder, salt and baking soda in a bowl. Add the cornmeal and whisk to combine. Set aside.
  • Melt butter in your iron skillet and swirl to coat the bottom and sides.
  • Pour the melted butter into a bowl and whisk in honey, eggs and sour cream (or yogurt).
  • Pour the liquid ingredients into the dry ingredients and mix until just combined. Fold in half of the cranberries.
  • Pour batter into the skillet and spread into an even layer. Distribute the remaining cranberries evenly over the top of the batter and sprinkle with brown sugar.
  • Place the skillet in the middle of the oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.

Recipe adapted from Vintage Cakes by Julie Richardson (one of my favorite baking books!)

ICranberry Cornmeal Skillet Cake | ButterlustBlog.com

  • Maegan @ The BakerMama
    Posted at 21:01h, 19 November Reply

    What a gorgeous skillet cake! Love how it’s bursting with berries and how easy it is to make!

  • Sarah | The Sugar Hit
    Posted at 17:46h, 20 November Reply

    Lady, that skillet cake is GORGEOUS. It looks so beautiful, I couldn’t take my eyes off it! Also, cleanse, shmeanse, who needs a cleanse when we have cranberry cake? There was a cranberry cleanse trend going around a while back, so in a way, this is a cleanse.
    Sarah | The Sugar Hit recently posted…Chocolate Mousse with Honeycomb & PomegranateMy Profile

    • KWahlman
      Posted at 23:00h, 20 November Reply

      I like the way you think!! 🙂

  • Sarah & Arkadi
    Posted at 22:28h, 20 November Reply

    This cake looks so yummy! Thanks for sharing this with us!

    • KWahlman
      Posted at 23:00h, 20 November Reply

      Thanks so much!

  • Abbie @ Needs Salt
    Posted at 15:12h, 21 November Reply

    So first of all, I’m loving how colorful this cake is! Truly gorgeous job.
    I could totally go for a slice of this with my morning tea any day. <3
    Abbie @ Needs Salt recently posted…healthy whole wheat nutmeg spiced corn muffinsMy Profile

    • KWahlman
      Posted at 15:19h, 21 November Reply

      Thanks Abbie!

  • Megan
    Posted at 15:30h, 23 November Reply

    I have this gorgeous cake in my oven right now and can’t wait to eat it when it’s finished! One thing, though, I don’t see the part in the recipe where you mix the dry and wet ingredients together. Just fyi! Thanks for the recipe and beautiful photos!

    • KWahlman
      Posted at 16:52h, 23 November Reply

      Oh shoot – I’m such a spaz sometimes, thanks for pointing that out! Hope you enjoy the cake!!

  • Sarah
    Posted at 13:00h, 24 November Reply

    This sounds like a great recipe! I was wondering why the recipe asks for full fat yogurt. I have Fage greek yogurt that is 0% fat and was wondering if that would work (or how it would affect the recipe). Want to save an extra trip to the grocery store if I can 🙂
    Sarah recently posted…Asian Chicken Noodle SoupMy Profile

    • KWahlman
      Posted at 13:10h, 24 November Reply

      I believe it calls for full fat for flavor purposes as well as to keep the cake moist. I’m sure you can substitute your 0% fat yogurt and it will turn out just fine! Just make sure you watch the cooking time closely so it doesn’t dry out! Thanks for stopping by – enjoy the cake!

  • Cranberry Jalapeño Cornbread Muffins with Secret Ingredient Cayenne Honey Butter - Butterlust
    Posted at 10:11h, 25 November Reply

    […] now I know you guys are catching on to my love of cornmeal desserts (like here, here and here). I’m about to let you in on a […]

  • shannon
    Posted at 23:00h, 25 November Reply

    This sounds so yummy and I wanna try to make it but I don’t have a cast iron skillet to bake it in, could I do it in a regular pyrex baking dish? would it affect the baking time or anything?

    • KWahlman
      Posted at 09:37h, 26 November Reply

      Yes, you can definitely use your Pyrex dish instead! It should not affect baking time much – but I would test the cake about 5 minutes early just to make sure!

  • Cranberry Cornmeal Cake - Savoring Spoon — Savoring Spoon
    Posted at 15:24h, 23 December Reply

    […] milk give it the moist, and the cranberries bring bursts of tart through the cake. I first saw the recipe on butterlust, who adapted the recipe from Vintage Cakes book. Both recipes are very good, and […]

  • Pear Skillet Cake with Brandy Caramel Sauce - Butterlust
    Posted at 07:00h, 31 January Reply

    […] and brandy seemed like a natural pairing (pun intended) and since I’m still obsessed with the last skillet cake I made, I decided it was time for another one. I used a recipe from one of my favorite cook books, Vintage […]

  • Satsuma & Hazelnut Cake - Butterlust
    Posted at 09:16h, 10 December Reply

    […] crossed) but in the meantime, I’m tying us over with a classic cake, based on my favorite cornmeal skillet cake recipe (<— oldie [but goodie] alert). A beautifully simple, single-layer, dare I say, rustic, […]

  • 10 Thanksgiving Leftover Breakfast Recipes – Capital City Real Estate Magazine
    Posted at 14:53h, 27 November Reply

    […] the Cranberry Cornmeal Skillet Cake recipe from Butterlust […]

Post A Comment