Best 2 The Most Adaptable One Bowl Cornmeal Poundcake Recipes
Indulge in the delectable goodness of cornmeal pound cake, a classic Southern dessert with a tender crumb and a slightly sweet, nutty flavor. This versatile cake is a delightful treat for any occasion, whether it's a family gathering, a potluck, or a simple afternoon tea. With endless possibilities for customization, the cornmeal pound cake is a blank canvas for your culinary creativity. From classic vanilla to zesty lemon, rich chocolate to tangy pineapple, this adaptable cake can be transformed into a flavor symphony that tantalizes your taste buds. Dive into the treasure trove of recipes presented in this article, each offering a unique twist on the beloved cornmeal pound cake. Embark on a culinary journey that will leave you craving more.
Here are our top 2 tried and tested recipes!
CORNBREAD LOAF
WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others. Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup. -Edna Bjork, Norwalk, Iowa
Provided by Taste of Home
Time 25m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.
Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 190mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
CORNMEAL POUNDCAKE WITH FRESH BERRIES
Steps:
- Preheat oven to 350 degrees. Butter and flour 9x5inch loaf pan. Combine flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat just until blended.
- Pour batter into prepared pan. Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes. Transfer pan to rack. Cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool completely.
- Combine 1 cup strawberries and 1/2 cup raspberries in processor. Puree until smooth. Strain, if desired. Transfer sauce to medium bowl. Add remaining strawberries and raspberries. Sweeten with sugar, if desired.
- Cut cake into slices. Serve with berries and sauce.
Tips:
- Use Fresh Cornmeal: Fresh cornmeal gives a better flavor and texture to the pound cake.
- Cream Butter and Sugar Together: Creaming butter and sugar together until light and fluffy incorporates air into the batter, resulting in a tender and moist cake.
- Gradually Add Eggs: Add eggs one at a time, beating well after each addition to prevent the batter from curdling.
- Do Not Overmix: Overmixing the batter can result in a tough and dense cake. Mix just until the ingredients are combined.
- Bake Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to ensure that the cake is done baking.
- Let the Cake Cool Completely: Allow the cake to cool completely before serving. This will help it to set and develop its full flavor.
Conclusion:
The One-Bowl Cornmeal Pound Cake is a versatile and delicious cake that can be adapted to suit various tastes and dietary preferences. With its moist and tender texture, slightly sweet flavor, and gluten-free nature, this cake is a perfect choice for any occasion. Whether you prefer a classic pound cake or a more unique flavor combination, this recipe provides the perfect foundation for your culinary creativity. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with the One-Bowl Cornmeal Pound Cake!
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