Iron Skillet
Corn Bread
Recipe
with Oregon Marionberry Sorbet
Recipe by Chef Mark Hosack
GraciesDining.com
Featured at:
Visit Oregon-Berries.com for
more recipes and information
on Oregon berries.
Marionberry Sorbet
Iron Skillet Corn Bread
4 cups Berries
1 cup Water
2/ cup Sugar
3
2 tsp Lemon juice
1 oz Crème Yvette Liqueur
12/3 cups Polenta
2 cups All-purpose flour
2 tbsp Sugar
1 pinch Salt
1 pinch Baking powder
3 Eggs
8 tbsp Melted whole butter
3 cups Whole milk
2 cups Creamed style corn
2 cups Shredded cheddar
1½ cups Sour cream
1½ cups Diced green chilies
Puree Marionberries in a blender or
food processor with water and sugar.
Press mixture through a strainer to
remove seeds. Stir in lemon juice and
liquor and adjust for taste. Freeze in
ice cream machine, or in a pan,
using a fork to mix as it freezes.
Combine and whisk wet ingredients
in a bowl. Add dry ingredients. Mix well.
Pour into heated 12” cast iron skillet or
heated 9” glass baking pan. Bake at
325oF for 50 minutes or until golden
brown and set in the center.