A 4-H member created this recipe for a berry-filled cornmeal cake, which won the cook-off at the National Cornbread Festival.

Yield: 8-12 servings

Difficulty Rating: Easy
Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 1 ½ cups cornmeal mix
  • ½ cup flour
  • 1 ½ cups sugar
  • 8 ounces almond paste
  • 1 cup unsalted butter, softened
  • 6 large eggs
  • 2 tablespoons vanilla
  • 2 cups fresh cranberries (or substitute your favorite fresh berries)
  • powdered sugar for garnish, optional


  1. Heat oven to 350 degrees. Butter and flour a large cast iron skillet.
  2. Mix together cornmeal, flour, sugar, almond paste, butter, eggs and vanilla until well-combined (this may take a while, particularly with the almond paste). Fold in cranberries or fruit of your choice, and pour the mixture into the cast iron skillet.
  3. Bake for 1 hour uncovered, or until the edges are golden brown. The cake is done when a toothpick inserted into the center of the cake comes out clean. Let cake cool in the skillet and serve from there (or turn out onto cake plate after cooling). Sprinkle with powdered sugar before serving, if desired.
Recipe From: Farm Flavor - www.farmflavor.com

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  1. Donna Brumby says:

    How “large” a skillet? 9″ or 10″ maybe?

    • Jessy Yancey says:

      Yes, we recommend a 10-inch cast iron skillet. However, the smaller the skillet, the thicker the cake will be, so you can use different sizes – you’ll just need to adjust the cooking time (shorter for larger skillets, longer for smaller skillets).