New This Month

Skillet Corn Cake with Stewed Cherries


To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you'll never need to wait for cherry season to enjoy this dessert.

  • Prep:
  • Total Time:
  • Servings: 8


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons yellow cornmeal
  • 2 large eggs
  • 1 large egg yolk
  • 2/3 cup milk
  • 1/2 cup olive oil
  • 2 teaspoons grated lemon zest
  • 1 1/2 cups sugar
  • 2 tablespoons unsalted butter
  • Two 10-ounce bags frozen pitted cherries
  • 1/4 cup freshly squeezed lemon juice


  1. Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 degrees.

  2. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.

  3. In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.

  4. Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.

  5. While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.

  6. Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

Reviews Add a comment

  • CarlaSpacher
    26 JUN, 2010
    I eat gluten-free and share my recipes with those with Celiac Disease and others on a gluten free diet. This recipe had my mouth watering while I watch this segment! I just had to make it gluten free! I changed some things around due to my allergies to citrus and it turned out like more of a moist polenta cake, but it was heaven! Thanks so much for the inspiration Chef Emeril!
  • NYteacher
    6 MAR, 2010
    Fabulous! Light and fine-textured. Tasted like dessert! The cherries give the bread just the right amount of sweetness. I made these up right after seeing the show and did not take time to run out for a fresh lemon. So I substituted orange zest and juice. The hint of citrus was perfect! Make this soon!