Blackberry Miso Cornmeal Cake

VISIT OUR LINKTREE HERE FOR ALL OUR SOCIAL MEDIA CHANNELS. SIGN UP TO RECEIVE A FREE DOWNLOAD OF SOME OF OUR FAVORITE RECIPES

Being that I like cornbread and cake equally and simultaneously,  I thought it a good idea to combine them into one glorious, yet super easy dessert.  UsIng a shortcut cornbread packaged mix ensures this dessert comes together in a “Jiffy.”  Add in some miso for mystery and seasonal blackberries and you have a winner.  Top it with a whipped Coconut Miso Blackberry topping and you have a triple threat.  Cake, cornbread, blackberries…oh my!

MISO IS CERTIAN;Y AN UNUSUAL INGREDIENT HERE BUT IT GIVES SUCH A SUBTLE FLAVOR. FEEL FREE TO LEAVE IT OUT IF YOU'RE NOT FEELING THE MISO VIBE.

I LIKE TO USE VANILLA POWDER FOR THIS TOPPING SINCE IT'S LESS LIKELY TO DEFLATE THE COCONUT MILK ONCE WHIPPED. NP WORRIES IF YOU CAN'T LOCATE IT. USE REGULAR VANILLA.

Put a little forethought into making sure you have the can of full fat coconut milk refrigerated otherwise the coconut whipped topping won’t cooperate and the fattiest part of the milk will not have risen to the top.  Do not shake the can.  You want to be very careful to let the fat rise to the top and set.  I always have a can of the stuff in the back of my fridge so I can pull it out to make my favorite dairy free whipped topping.  Just add flavorings to suit the need.  Nothing short of miraculous.

This is simple speedy dessert, that you can even pull it together on a weeknight, yet it looks impressive enough for dinner guests.  The beautiful, deep purple hued blackberry compote is elegantly swirled amongst the cornmeal cake.  Cut a slice to show that blackberry marbling throughout the cake and again mimicked in the coconut whipped topping.


Miso is the secret ingredient here.  You won’t know it’s present, yet you’ll know there is something unique and mysteriously different about this dessert.  If you don’t want to make the effort to find or use Miso paste, you can certainly make this delightful dessert without it.  


No blackberries available?  Try blueberries.

Blackberry Miso Cornmeal Cake with Whipped Coconut Blackberry Miso Topping


1 box cornbread mix (such as Wholesome or Jiffy)
1 egg
1/3 cup milk (I use almond or coconut milk)
1 pint blackberries
1 tablespoon agave or honey
1 tablespoon miso paste (light/white)


Preheat oven to 350 degrees.


Heat blackberries in a skillet over medium heat until they begin to release their juices (about 5 minutes).  Stir in miso and agave.  Turn off heat and mash berries with a fork.  Let cool.


Mix cornbread mix according to package directions using 1 egg and 1/3 cup milk.  Once combined, pour into buttered 8 or 9 inch baking pan or iron skillet (I love to make this in an iron skillet.).   Dollop all but 2 tablespoons (reserve for later) of the blackberry mixture onto the cornmeal cake then gently swirl it through the batter to make a marbled effect.


Bake 20-25 minutes until set in the center.


For the Whipped Coconut Blackberry Miso Topping


1 13.5 ounce can full fat coconut milk that has been refrigerated*.  You’ll only need the solidified top portion, but it needs to be very firm and thoroughly chilled.
2 tablespoons reserved blackberry miso mixture

1 tablespoon sugar (optional) - I don't think  the topping needs it, but use at your discretion if you like things sweeter

1 teaspoon vanilla powder (or vanilla/vanilla paste)
1/4 teaspoon cream of tartar (optional but helps to stabilize whipped topping)


With a spoon, carefully remove the solid coconut milk from the top of the can of coconut milk and place into a mixing bowl, leaving the liquid portion for another use (great in curries and sauces).  Beat with an electric mixer or whisk until stiff peaks begin to form.  Add in vanilla powder and cream of tartar and continue to beat until desired consistency.  Gently mix in reserved blackberry compote to make a swirled effect and dollop over slices of the cake.




*Put a little forethought into making sure you have the can of full fat coconut milk refrigerated otherwise the coconut whipped topping won’t whip and the fattiest part of the milk will not have risen to the top.  Do not shake the can.  You want to be very careful to let the fat rise to the top and set.