Best 4 Cornmeal Pound Cake Recipes
Cornmeal pound cake is a Southern classic that is easy to make and incredibly satisfying. It has a moist, dense crumb and a sweet, slightly nutty flavor that pairs perfectly with a cup of coffee or tea. The combination of cornmeal and flour gives the cake a unique texture and flavor that sets it apart from other pound cakes. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the steps of creating a delicious and unforgettable cornmeal pound cake.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 WITH BERRIES AND BUTTERSCOTCH CREAM
Categories Egg
Number Of Ingredients 14
Steps:
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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:
- To achieve a moist and fluffy pound cake, ensure all ingredients are at room temperature before mixing. Room-temperature ingredients emulsify better, resulting in a smoother batter and a more evenly textured cake.
- Cream the butter and sugar thoroughly until light and fluffy. This step incorporates air into the mixture, contributing to the cake's rise and giving it a tender crumb.
- Gradually add the eggs one at a time, beating well after each addition. This prevents the eggs from curdling and ensures they are fully incorporated into the batter.
- Sift the cornmeal and flour together to remove any lumps and ensure even distribution throughout the batter. Sifting also aerates the flour, resulting in a lighter cake.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough and dense cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven to ensure even cooking. A preheated oven creates a stable environment for the cake to rise and set properly.
- Cool the cake completely before glazing or frosting. This allows the cake to set and firm up, making it easier to handle and decorate.
Conclusion:
Cornmeal pound cake is a delicious and versatile dessert that can be enjoyed on its own or dressed up with a variety of glazes, icings, and toppings. With its moist and fluffy texture, it's a perfect choice for special occasions or everyday treats. By following the tips and tricks outlined in this guide, you can create a perfect cornmeal pound cake that will impress your friends and family. Experiment with different flavors and variations to find your favorite combination. Happy baking!
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