• Main
  • Recipes
  • Cranberry Upside Down Skillet Corncake (Emeril Lagasse) Recipe

Cranberry Upside Down Skillet Corncake (Emeril Lagasse) Recipe

Posted by
Rate It!
Cranberry Upside Down Skillet Corncake (Emeril Lagasse)
Add your photo!
Ingredients
13
Count
Nutrition
452
Calories
Total time
57
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Set a 10-inch cast iron skillet over medium heat and add the butter. Once the butter has melted, add the cranberries, 1 cup of the sugar, 2 teaspoons of the lemon zest and the lemon juice. Stir and cook until the cranberries wilt and have released most of their juice, about 5 minutes. Use a slotted spoon to remove the cranberries from the pan and set aside as you continue to cook the cranberry juices, if desired. The juices should bubble and thicken as it cooks. Continue to cook for 2 minutes, then return the cranberries to the pan, if removed, and, using a spoon, arrange the berries so that they cover the bottom of the pan in 1 even layer, patting them down to be sure. Remove the skillet from the heat and allow to cool for 20 to 30 minutes.
  3. While the skillet cools, prepare the cake batter. In a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal.
  4. In a large bowl using an electric mixer, beat the eggs, egg yolk, milk, olive oil and the remaining 2 teaspoons of lemon zest until frothy. Add the remaining 3/4 cup of sugar and mix to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth. Pour the batter into the cooled skillet over the cranberries and place in the oven to bake until a toothpick inserted into the center of the cake comes out smooth, about 30 minutes.
  5. Remove the skillet from the oven and allow to cool on a wire rack for 20 minutes. Place a plate over the top of the skillet and, working quickly, invert the plate and the skillet and give the skillet a quick tap on a solid work surface to help dislodge the cake from the pan onto the plate. Allow to cool to warm before serving. Cake may be served either warm or at room temperature.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 451.67 Kcal (1891 kJ)
Calories from fat 172.11 Kcal
% Daily Value*
Total Fat 19.12g 29%
Cholesterol 77.79mg 26%
Sodium 185.22mg 8%
Potassium 199.9mg 4%
Total Carbs 67.17g 22%
Sugars 46.76g 187%
Dietary Fiber 3.01g 12%
Protein 5.11g 10%
Vitamin C 8.5mg 14%
Iron 0.8mg 4%
Calcium 70.5mg 7%
Amount Per 100 g
Calories 257.35 Kcal (1077 kJ)
Calories from fat 98.06 Kcal
% Daily Value*
Total Fat 10.9g 29%
Cholesterol 44.32mg 26%
Sodium 105.53mg 8%
Potassium 113.9mg 4%
Total Carbs 38.27g 22%
Sugars 26.64g 187%
Dietary Fiber 1.71g 12%
Protein 2.91g 10%
Vitamin C 4.8mg 14%
Iron 0.4mg 4%
Calcium 40.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top