Georgia Magazine - February 2022 - 32

GEORGIA Cooks
Byrn points out that this recipe can
be the basis of a cake made with any
berries that are in season, including
blackberries or raspberries.
BLUEBERRY CORNMEAL
SKILLET CAKE
8 tablespoons (1 stick) unsalted butter
1/3 cup blueberry preserves or orange
marmalade
2 tablespoons fresh orange juice
1 (15.25-ounce) package yellow cake mix
1/2 cup finely ground yellow cornmeal
3 large eggs
1 cup buttermilk, preferably whole-milk
1/4 cup water
Grated zest of 1 orange
2 cups fresh blueberries
Place a rack in the center of the oven
and preheat oven to 350 degrees.
In a 12-inch cast-iron skillet, melt
butter over low heat, 1 to 2 minutes. Pour
the butter into a small bowl and set aside.
Do not wipe out the skillet.
Warm the preserves or marmalade
and orange juice in the skillet over low
heat, spreading them out in an even layer.
Set the skillet aside.
In a large mixing bowl, stir together
the cake mix and cornmeal. Add the eggs,
buttermilk, water and reserved melted
butter. Beat with an electric mixer on low
speed until blended, about 30 seconds.
Stop the machine and scrape down the
sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and
beat until the batter is smooth, about
1 minute. Fold in the orange zest and
blueberries. Pour the batter evenly over
the preserves in the pan and transfer the
skillet to the oven. Bake until the cake is
golden brown and the top springs back
when gently pressed in the middle, 30 to
35 minutes.
Place the skillet on a wire rack and
let the cake cool for 2 minutes. Run a
dinner knife around the edges of the cake
and give the pan a good shake to loosen
the cake. Invert a serving plate on top
of the skillet and carefully flip the skillet
and plate so the preserves are on top.
Slice cake and serve warm. Store, lightly
covered, at room temperature for up to 3
days. Note: Cake also may be served warm
right from the skillet. Serves 12.
32 Georgia Magazine February 2022
" Chocolate Chunk Muffins are big and sturdy, seriously packed with chunks of chocolate,
and [have] a surprise hint of cayenne and cinnamon. They pair well with coffee or cold milk, "
Anne Byrn says.
CHOCOLATE CHUNK MUFFINS
Vegetable oil spray, for misting the pans
1 (15.25-ounce) package chocolate cake mix
5 tablespoons (half of a 3.9-ounce package) chocolate instant pudding mix
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper, optional
3 large eggs
1 cup sour cream or full-fat Greek yogurt
1/2 cup vegetable oil
10 ounces coarsely chopped semisweet chocolate or chocolate chunks (about 2 cups),
divided
2 teaspoons confectioners' sugar, for dusting, optional
Place a rack in the center of the oven and preheat oven to 375 degrees. Mist 18 to
20 cups of 2 muffin tins with oil or line the cups with paper liners. Set the pans aside.
In a large mixing bowl, stir together the cake mix, pudding mix, cinnamon and
cayenne pepper, if using. Make a well in the center and add the eggs, sour cream or
Greek yogurt and oil. Stir with a fork to break up the eggs and blend the wet ingredients.
Stir together the wet and dry ingredients using a wooden spoon just to combine,
about 30 strokes. Fold in 1-1/2 cups of the chocolate and stir another 10 strokes until
just combined. Spoon or scoop 1/3 cup (2 ounces) batter into each prepared muffin
cup, filling it 3/4 of the way full. Sprinkle the top of each muffin with 3 or 4 chocolate
chunks.
Place the pans in the oven and bake the muffins until they spring back when
gently pressed in the middle, 16 to 20 minutes.
Let the muffins cool in the pans on a wire rack for 5 minutes. Run a dinner knife
around the edges of the muffins (or paper liners), lift the bottom of the muffins up
with the tip of the knife, then carefully pick them out of the cups with your fingertips.
Cool on wire rack for 15 minutes. Dust with confectioners' sugar, if desired, and serve.
Store, lightly covered, at room temperature for up to 5 days. Makes 18-20 (2-1/2-inch)
muffins.
REPRINTED WITH PERMISSION FROM " A NEW TAKE ON CAKE " BY ANNE BYRN ©2021. PHOTOGRAPHS BY DANIELLE ATKINS.
PUBLISHED BY CLARKSON POTTER, A DIVISION OF PENGUIN RANDOM HOUSE, LLC. AVAILABLE AT AMAZON.COM.

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Georgia Magazine - February 2022

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