Active Time

　　15 minutes

　　Total Time

　　40 minutes

　　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.

　　

Ingredients

Serves 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

　　2 (10-oz) bags frozen pitted cherries

　　1/4 cup freshly squeezed lemon juice

　　

Step 1

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

　　

Step 2

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　From Emeril 20–40–60 © 2009 by Emeril Lagasse. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.