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
- 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
- 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.
Oh…em…gee this is AMAZING! We ate the whole loaf in…not a long time 🙂 Seriously, this is so good, just go ahead and make it! You’ll be so glad you did. I’m making one to send to my son in another state. It’s that good.
Delicious! I doubled the recipe and made two. I replaced buttermilk with plain yogurt and used 5 whole eggs. Took about 50 min to bake in my oven, got dark on the outside but it tasted amazing! I’ve been looking for a cornbread recipe like this for a long long time. Are use very good quality yellow cornmeal.
Dawna Thomas says
Cream the butter and sugar together