Plum Cornbread Recipe with Chef Anne Burrell [Video]

Be prepared to knock your own socks off. Made in a cast iron skillet and topped with a scoop of ice cream, this just may be your new favorite dessert. Don’t love plums? Substitute with your favorite fruit! Check out Chef Anne Burrell’s recipe and how-to video after the jump.


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Prep: 30 min
Cook: 30 min
Yields: 6 to 8 servings
Level: Easy


• 4 to 6 black plums, sliced (if they are large, use 4; if they are small, use 6)
• 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



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° 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.