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–+ servings
Two slices of cornmeal cake stacked on a plate at slightly different angles.
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4.11 from 38 votes

Cornmeal Cake

This delicious Cornmeal Cake recipe is perfectly moist, sweet, buttery, and rich with a classic flavor of pound cake but combined with the slight graininess and earth undertone from cornmeal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 297kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 1 ½ sticks unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • ½ cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • ½ cup coconut milk or buttermilk
  • 1 teaspoon pure vanilla extract
US Customary - Metric

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, kosher salt and baking soda until well blended into batter.
  • Add milk and vanilla extract and continue to mix until batter is smooth and well incorporated.
  • Generously spray a 9x5 loaf pan with non-stick baking spray.
  • Add batter to loaf pan and bake in oven for 38-45 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.

Notes

  • Mixing the Cake. Pay attention to the different speeds used when adding different ingredients. It's important to the overall texture of the cake and lowering the speed will help avoid over-mixing the cake.
  • Don't Over Mix the Cake. Especially after adding the flour. You want to mix just long enough to incorporate all the ingredients.
  • Measure Your Ingredients Properly. Spoon the flour and cornmeal into a measuring cup and then level it off with a knife. This prevents packing too much flour into the cup when scooping. Use a liquid measuring cup so you can better see the line for measuring the correct amount.
  • Don't Use Regular Milk. Coconut milk and buttermilk add more moisture to the cake than regular milk. So for the best texture avoid swapping it.

Nutrition

Calories: 297kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 16mg | Potassium: 68mg | Sugar: 25g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1.2mg