Best 4 Cornmeal Pound Cake Recipes
In the realm of delectable baked treats, Cornmeal Pound Cake emerges as a Southern classic, captivating taste buds with its moist, tender crumb and a symphony of flavors. This delectable cake derives its distinctive texture from the incorporation of cornmeal, a coarsely ground corn flour that lends a delightful grit and a hint of sweetness. Its dense, moist interior contrasts beautifully with a crisp, golden-brown crust, resulting in a textural experience that is both satisfying and indulgent.
Our curated collection of Cornmeal Pound Cake recipes caters to every baker's skill level and taste preference. From the classic Southern recipe that stays true to tradition to creative variations that incorporate unique ingredients and flavors, there's a recipe here for every occasion. Whether you're a seasoned baker looking to expand your repertoire or a novice seeking a comforting and delicious treat, our comprehensive guide will lead you to your perfect Cornmeal Pound Cake.
BERRY-CORNMEAL POUND CAKE
This blueberry-raspberry pound cake loaf gets a bit of natural sweetness thanks to the inclusion of cornmeal to the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cornmeal, beating well to combine and scraping down bowl as needed. Gently toss berries with remaining 1 tablespoon flour. Fold into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 473 g, Fat 26 g, Fiber 2 g, Protein 7 g
CORNMEAL POUND CAKE WITH BERRIES AND BUTTERSCOTCH CREAM
Categories Egg
Number Of Ingredients 14
Steps:
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ORANGE CORNMEAL POUND CAKE
Light orange and spice flavor in this English transplant to the American South. From BIscuits, Spoonbread and Sweet Potato Pie.
Provided by fluffernutter
Categories Dessert
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
- Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
- Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
- Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.
Nutrition Facts : Calories 378, Fat 22, SaturatedFat 12.7, Cholesterol 175.7, Sodium 293.9, Carbohydrate 37.1, Fiber 1.2, Sugar 20.4, Protein 6
CORNMEAL POUND CAKE
The cornmeal adds a rustic texture and flavor to this pound cake. I like to serve this with lightly sweetened strawberries and whipped cream or vanilla ice cream. For good results, be sure to use cake flour and sift before measuring. Adapted from Sunset Italian Cookbook, 1981 Edition.
Provided by ClareVH
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Generously grease and flour an 8 1/2 by 4 1/2 loaf pan and set aside.
- Place butter and the 2 2/3 cups of powdered sugar in a large bowl.
- Beat until creamy.
- Beat in vanilla; then add eggs and egg yolk one at a time, beating well after each addition.
- Mix the sifted cake flour with the cornmeal, then add to the egg mixture in three portions, beating well after each addition.
- Spoon batter into the prepared pan and spread evenly.
- bake in 325F oven for about 1 hour and 15 minutes, or until a pick inserted in center comes out clean and cake springs back when lightly touched in center.
- Cool cake in pan for 3 minutes, then turn out on a wire rack and sift powdered sugar over warm cake.
- Cool completely, and cut into thin slices to serve.
Tips:
- Use fresh cornmeal: Fresh cornmeal will give your pound cake a more pronounced corn flavor. If you can't find fresh cornmeal, you can use store-bought cornmeal, but be sure to check the expiration date.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Fold in the dry ingredients gradually: This will help to prevent the batter from becoming tough.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Cornmeal pound cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and tender crumb and sweet corn flavor, this cake is sure to be a hit with everyone. So next time you're looking for a simple yet delicious cake recipe, give cornmeal pound cake a try. You won't be disappointed!
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