This cornmeal buttermilk cake can be made in a loaf pan or a skillet pan, I went with the latter. I obviously used the optional berries. This was an easy cake and only required two bowls unless you count the vessel used to melt the butter. The skillet version bakes up quick in only 30 minutes. I forgot to add the optional citrus zest which would have been a nice touch, maybe next time. I served mine with some whipped cream, I couldn’t resist. To see what others thought head over to Cook the Book Fridays.