| Level: | Easy |
| Total: | 2 hr |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 to 6 black plums (if they are large, use 4, if they are small use 6), sliced
- 3 tablespoons sugar
- 1/2 stick melted butter, plus extra for baking pan
- 3/4 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 cup milk
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1 pint vanilla ice cream, for serving
Instructions
- In a small bowl, combine the plums and sugar and let sit at room temperature for at least 30 minutes.
- Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet or an 8 by 8-inch square baking pan. In a large mixing bowl, combine all of the dry ingredients.
- In another mixing bowl, combine all the wet ingredients and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter. Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool before cutting. Serve topped with vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 6 g |
| Cholesterol | 73 mg |
| Sodium | 266 mg |
Reviews
I can’t believe for as long as I’ve been making this recipe that I haven’t given it five stars yet. It deserves it. Yummy, old-timey flavor and easy to make since you don’t have to peel the plums. I make this every year when my plum tree gives me its goods. Thank you Anne!
Made this yesterday with plums that were starting to get over ripe. I used 6 medium sized ones and it was perfect. After reading reviews, I put the sliced plums in a colander so most of the juice dripped out. Followed the rest of the recipe exactly, and it was delicious and moist. Will definitely make again!
I baked this recently to use up leftover plums, and wish I hadn’t. First, the stated temperature and cooking times are wrong. Halfway through baking I noticed the edges getting brown while the rest remained liquid. I turned down the temp. to 330 and baked it an extra 15 minutes, which worked, though the edges had already overbaked.
The flavor is…..strange. Dishes flavored with vanilla usually call for more sugar than this. The cornbread tasted strongly of vanilla but seemed no sweeter than regular cornbread. With the tart plums added in, the result was mouth-puckering.
If I ever tried this again, I’d add far more sugar to the plums as well as the cornbread. Alternatively, it might work to omit the vanilla and increase the salt, if I wanted to go for savory instead of sweet. I’ve giving this recipe 2 stars instead of 1 for the creative idea of putting fruit in cornbread, which I may experiment with. For itself, though, this recipe failed.
Really yummy dessert. Would have never thought of the fruit and cornbread combination but it really works. Did find that I had to cook it longer than indicated in the recipe. Our guests loved the flavors and my husband has already asked me to make it again with fresh peaches. Thanks Anne!!
I have to agree with a previous review. This was terrible. Followed the directions exactly, had to cook it longer than stated & was barely able to taste the corn meal. All I could taste was vanilla. My kids took one bite & without saying a word, walked to the trash & dumped it. Deleting this from my recipe box.
Thanks Anne, the first time we had seen the recipe we know we wanted to try it out. We had no plums in the house but we did have fresh picked bleuberries and it was a monster hit. Betweeen the two of us we almost ate 3/4 of it when it cooled down enough to eat. So tonight for a surprise I am going to do it again, but with fresh picked peaches and blueberries! It probably won’t stand a chance again of making into the “leftovers” catagory! Rock on!
YUMMMMMM…..
This was so good! My store was out of plums so I used nectarines instead, and had to marinade them in extra sugar because they were very tart. The outcome was awesome, my family loved it!
this is the best cornbread i’ve ever made and had! super moist, not oversweet, plum give it a very nice tart touch. but i baked longer than 30 minutes, about 45 minutes. i only put the plum in, didn’t put the jiuce in because the batter is already moist enough. actually, i used the plum jiuce along with a couple pieces of plum and made some delicous plum tea.
I did not have good luck with this recipe. Since I had seen the show where Anne made this it was easy to follow the recipe exactly as written, but it took much longer to cook than indicated. The plums were tasty, but the corn bread was bland. I have been picking out the fruit and leaving the bread behind. My kids spit it out. Sorry Anne! For an iron chef sous chef, I expected it to be outstanding. It was mediocre at best. I won’t make it again.