Kardea Brown's Blackberry Lavender Cornmeal Cake | Delicious Miss Brown

Kardea's Blackberry Lavender Cornmeal Cake is as delicious as it is beautiful! Don't be shy about the lavender in this recipe. It adds the perfect hint of flowery goodness and goes so well with the blackberries! #KardeaBrown #FoodNetwork #DeliciousMissBrown #CornmealCake #StreamOnMax for more #DeliciousMissBrown: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4kztrGo Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Blackberry Lavender Cornmeal Cake RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr (includes cooling time) Active: 20 min Yield: 9 servings Ingredients Vegetable shortening or nonstick baking spray, for greasing the pan 1 1/4 cups all-purpose flour 3/4 cup plain yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cup milk 3/4 cup plain yogurt 1 teaspoon vanilla extract 2 large eggs 1 cup plus 3 tablespoons sugar Two 6-ounce containers fresh blackberries 1/2 teaspoon dried lavender Directions Special equipment: an 8-inch square baking pan Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan. Whisk together the flour, cornmeal, baking powder and salt in a large bowl. Whisk together the milk, yogurt, vanilla, eggs and 1 cup of the sugar in a separate bowl. Add the egg mixture to the flour mixture, stirring just until combined. Fold in 1 cup of the blackberries. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 minutes. Let the cake stand in the pan for 10 minutes. Use a wooden skewer to poke holes in the cake. Meanwhile, mash about 1/2 cup of the remaining blackberries and place in a bowl with the remaining whole blackberries and set aside. Put the lavender and remaining 3 tablespoons sugar in a small bowl. Let stand until the blackberries begin to become syrupy, 15 minutes. Spoon the blackberry syrup over the warm cake and let cool. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Kardea Brown's Blackberry Lavender Cornmeal Cake | Delicious Miss Brown | Food Network https://youtu.be/4dbTlx_7wrU