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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, stir together flour, cornmeal, baking powder, lemon zest, salt and nutmeg. In a medium bowl, beat 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Add sour cream; beat until combined. Gently stir in cornmeal mixture.
Use the remaining 1 tablespoon softened butter to generously grease an 8- to 9-inch cast-iron skillet or casserole or two individual 10- to 12-ounce cast-iron skillets or casseroles. Add plums to skillet(s). Spoon batter over plums; spread evenly.
Arrange medium-hot coals around the edges of a charcoal grill, leaving the center of the grill with no coals. Test for medium heat above the center of the grill. Place skillet(s) in the center of the grill rack (not over the coals). Cover and grill until a wooden toothpick inserted near the center(s) comes out clean, about 25 to 30 minutes for the large skillet or 20 minutes for the small skillets. (For a gas grill, preheat grill. Adjust for indirect cooking. Place skillet(s) on unheated side of grill. Grill as above.)
Remove from grill; let cool for 30 minutes before serving. Serve warm topped with whipped cream.