Custard Corncake with Berries and Honey

Saturday 27 September 2014

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In America there is a debate between bakers in the south and bakers in the north about whether there is sugar in a proper cornbread or not.  Up north, and in Canada actually, we use some sugar in our cornbread and our corn muffins.  Down south they do not.     In their eyes, once sugar is added . . .  it becomes a cake.

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Cake or bread, I'm not really bothered.  I only care that it tastes good, and this delightful breakfast corn "cake" here today is fabulously delicious to say the least!   I have chosen to call it a cake, but you call it what you will.   Any name at all is irrelevant when it comes to deliciousness in my oho!

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Who cares what it is called when all you want to do is to grab your fork and dive down into that awesome creamy, crispy, blueberry awesomeness????

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With it's crisp cornbread-like texture . . .  it's creamy custard like squidginess . . .  and all those berries, who wants to quibble about whether it's a cake or a bread?

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And with that extra drizzle of honey on top . . .  I just want to get stuck into this . . .  and enjoy every crispy, squidgy, berrylicious bite!  You will too!!!  I guarantee!  This is the perfect weekend breakfast/brunch dish!

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*Custard Corncake with Berries and Honey*
Makes 4 to 6 servings

A deliciously moreish cake stogged full of fresh berries and a magical custard filling.   Drizzled with honey and served at room temperature this is fabulous.

2 TBS unsalted butter
70g of plain flour (1/2 cup)
85g of cornmeal or coarse polenta (1/2 cup)
1/2 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp fine sea salt
1 large free range egg
120ml of buttermilk (1/2 cup)
2 TBS liquid honey (I like clover honey)
1/2 tsp vanilla

you will also need
100g of blueberries (fresh or frozen) (1 cup)
120ml of heavy cream (1/2 cup)
liquid honey to drizzle  

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Preheat the oven to 190*C/375*F/ gas mark 5.  Place the butter in an 8 or 9 inch round non-stick baking tin.  Place the tin in the oven for about 3 minutes to melt the butter.  Remove.

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While the butter is melting, whisk together the flour, cornmeal, baking powder, baking soda and salt.   In a liquid measure whisk together the egg, buttermilk, honey and vanilla.  Add the liquid ingredients to the dry all at once, mixing only to just combine.  Tilt the melted butter to cover the whole of the baking pan and then tip the remainder into the cake batter.   Stir again, just to combine.  Scrape the batter into the baking pan and spread it out.  Sprinkle the berries evenly over top.  Pour the cream over top of the berries and batter.  Don't mix it together.  Never fear, the cream will sink into the batter and fruit as it bakes, beautifully.

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Bake in the oven for 20 to 30 minutes until a toothpick inserted in the centre comes out clean.  Allow to cool in the tin for 20 minutes before cutting into wedges to serve, drizzled with more honey if desired. 

Note - You can keep this cake refrigerated for up to 3 days.  Reheat gently in a slow oven or a toaster oven until warm.


  1. I have lived in the South most of my life and most of the cooks that I know use sugar in the cornbread (at least 1-2 teaspoons) your blog and I have marked many to try.


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