Delicious Cornmeal Pound Cake. If you love this, you will love this Almond Pear Polenta Cake.
Did you know today is National Pound Cake Day? I thought I would do a little celebrating with an atypical Cornmeal Pound Cake recipe share. It has a flavor profile and personality all its own which reminds me of the genesis of my baking journey. When I first started baking, I only made two things: cornbread and pound cake. They were fast to learn and simple to make. It only makes sense that they should combine into one recipe of cornmeal pound cake right?
The cornbread I made was from a Jiffy mix box. It was sweet, tender and moist when made with buttermilk. When I started making cornbread from scratch, I always used Jiffy as the prototype. In fact, I think my scratch cornbread recipes are even better. I haven’t used a box of Jiffy in years!
Next was pound cake. From 7-up pound cake to cream cheese and sour cream pound cakes, these became easy recipes for me to master. I learned the recipes by heart, and they inspired me to branch out and try new recipes. This cornmeal pound cake recipe is also one I have committed to memory because it is so unique and yet so delicious in its own right. It borrows a page from both the cornbread and pound cake books and seamlessly blends into something special. My husband was a bit skeptical to try the recipe at first because he is a simple guy who believes things should be separate but I was able to convince him that these two together work quite well indeed.
So how exactly is cornmeal pound cake created? Well the base of the recipe is a standard buttermilk pound cake but the ratios are a bit different due to the addition of cornmeal. The result is a grainier texture that is still light and moist, which is a miracle in and of itself.
If you want more pound cake recipes, click HERE
Cornmeal Pound Cake
Ingredients
- 1 1/2 sticks unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- Sprinkle of baking soda
- 1/2 cup coconut milk or buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In the bowl of your mixer, add butter and sugar and mix on high speed for 3-4 minutes until light and fluffy.
- Turn mixer down to medium speed and add in eggs and egg yolk one at a time beating after each incorporation.
- Next turn mixer down to low speed and add in cornmeal, flour and baking soda until well blended into batter.
- Add milk and vanilla extract and continue to mix until batter is smooth and well incorporated.
- Spray a loaf sized baking pan with non-stick baking spray.
- Add batter to loaf pan and bake in oven for 30-40 minutes or until toothpick inserted in center of cake comes out clean.
- Take loaf pan from oven and cool for 10 minutes.
- Next remove cake from loaf pan and continue to cool on wire rack then serve.
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Hi Love, the recipe calls for cornmeal could you specify which cornmeal, such as fine cornmeal or the one with a grainier texture
Yellow cornmeal is totally fine.
I used Indian Head Old Fashioned Stone Ground Yellow Corn Meal (yellow bag) and it came out great. (I have one in the oven now) That corn meal seems on the fine side to me. It’s the only one I’ve ever used. Hope this helps.
Just wondering if anyone attempted a glaze? I went to this Amazing Jazz club and instead of the typical chips or bar mix on the tables we had cornbread with honey butter glaze. When I read this recipe it brought that to mind…what do you think?
Yes you can try a glaze for this. I often add a honey butter to it and it is amazing.
Thank you…my only fear is it will never make it out of the house! But here goes. I have to do it! Have a beautiful blessed day
Do you use self-rising cornmeal? My cake sunk in the middle too, but just checked the date on the baking soda and it is a year old. Tastes great, just doesn’t look too good!
Hi. Can we make a gluten free version. What is the best alternative to replace all purpose flour
This is delicious! Thanks for sharing!
Neat idea but my attempt at this bread overflowed the pan? What size pan do you need? The bread was still runny at 36 minutes….suggestions?
Good evening,
For this pound cake recipe, What kind of coconut milk can I use? I presently have canned coconut milk that I normally use to make flan. So wondering if that would suffice.. Thank you in advance
Do you think it’d be a mistake to add a packet of instant pudding? I’m trying to achieve a dense, buttery cornbread texture for a dessert concoction I’m trying (maybe something between this recipe and a clafoutis) and am wondering if the pudding packet would just kill this recipe. I see the pudding in some of your other recipes so I got curious! Thank you so much!
Hi Amanda, honestly I wouldn’t add it to this cake. Try it first on it’s own and let me know what you think.
I’m confused. The first line of instructions say to combine “butter, sugar and cream”, but there is no “cream” listed in the ingredients, and the milk is listed as being added later. I’m going to try this recipe for a Memorial Day dinner…hope the cream isn’t a recipe breaker.
Hi Lorri, the term “cream” in this recipe really is another word for mix together. There isn’t any actual cream as an ingredient in the recipe so you are good to go!! Let me know how it turns out and share with me your results. Enjoy your weekend.
Oh my! That crumb looks so fine and tender and tasty! For the cornmeal in this recipe, are you using straight up cornmeal or part of a box of Jiffy mix or does it matter? Thanks for your recipes and your help. I have to go now before I short out my computer. DROOL 😀
Thanks so much. Make sure you use real straight up cornmeal. Not Jiffy mix.