Dessert: Skillet Corn Cake With Stewed Cherries

Recipe by Emeril Lagasse 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 fro

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Skillet Corn Cake With Stewed Cherries

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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
2 (10-oz) bags frozen pitted cherries
1/4 cup freshly squeezed lemon juice

Instructions

Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 °F.
In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
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.
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.
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.
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.

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