The different textured layers of stone-ground cornbread, jammy berries and pockets of creamy custard will not disappoint
For the cornbread:
2 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup stone ground yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 large egg
1/2 cup well-shaken buttermilk
2 tablespoons honey, plus extra for drizzling
1/2 teaspoon vanilla extract
1/2 cup blackberries
1/2 cup blueberries
1/2 cup heavy cream
Position a rack in the center of the oven and preheat to 375ºF.
Place the butter in a 8″ oven-proof skillet with 2″ high sides (or use an 8- or 9″ round baking pan, or an 8″ square baking pan). Place in the oven to melt, about 3 minutes.
Meanwhile, in a medium bowl, sift or whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In another medium bowl, whisk together the egg, buttermilk, honey, and vanilla extract.
Stir the flour mixture into the egg mixture until almost combined. Brush some of the melted butter up the sides of the pan, and add the rest to the batter, stirring until just combined.
Scrape the batter into the hot, buttery pan and spread into an even layer. Place the berries evenly over the top. Pour the cream over the berries and batter – don’t stir it in. It will sink into the batter as it bakes.
Place the skillet on a rimmed baking sheet to catch any drips. Bake the cornbread until the edges are golden and pulling away from the sides of the pan, and a tester inserted near the center comes out clean, 20-30 minutes.
Let the cornbread cool for at least 20 minutes. Drizzle the top with a few spoonfuls of honey. Cut into wedges and serve warm.