Ingredients
- 1 cup yellow cornmeal
- 1 1/4 cup all purpose flour
- 1 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 sick butter softened
- 1 1/4 cups milk
- 1/8 cup vegetable oil
- 3 large eggs
Recipe Description
Baking this fresh fig cornmeal cake in a cast iron skillet gives it a delicious bottom crust, not to mention the mahogany edges. It is perfect any time of the day. I was going to make a upside down cake with the figs but realized that I did not have enough cake flour to do that. I did have cornmeal in my cabinet and I immediately thought of cornbread.
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