Apple Corn Cake and Stewed Blueberries – like a soft polenta cake

I was watching Chef Emeril Lagasse on The Martha Stewart’s Show and he had my mouth watering when he made a corn cake, similar to a polenta cake, often made in restaurants as a side dish, topped with stewed cherries. I was determined to make my own gluten free version, but healthier. I made it with blueberries; without refined sugar, and sweetened it with applesauce and a tiny bit of agave syrup; used one less egg and added applesauce instead of sugar and lemon zest, making it like a bread pudding.

Since I am allergic to citrus I couldn’t use the lemon juices in the sauce, but added pineapple juice instead. Emeril baked his cake in a cast iron skillet, but I used a regular baking pan instead. One of the other products that Namaste Foods sent me to sample was their Perfect Flour Blend. I used that in this recipe as an all-purpose flour. This recipe came out so delicious! It tastes like an apple bread pudding. I had just eaten dinner and was not ready for dessert, but wanted to take a photo of it and tasted it before I published the recipe, but I couldn’t stop after one bite. Luckily I cut it in half! I hope you like it.

I am sure you can make a gluten free version of Emeril’s recipe, which is lighter, using his suggested ingredients and replacing with gluten free all-purpose flour. You can find Emeril’s original recipe and the video segment of the show at Skillet Corn Cake with Stewed Cherries.