Cornmeal Pound Cake – Crafted by Cleetus

Crafted by Cleetus

Cornmeal Pound Cake

I really enjoy serving a fruit marmalade on top of these. My recommendation is to fire up some butter in a skillet, toast the cakes until they are nice and brown and buttery. Then top them with a fruit jam or fresh fruit.

Yields about 6 mini cakes, or one pound loaf

What you need:
1 cup all purpose flour
3/4 cup fine cornmeal
1/3 cup coarse cornmeal
8 oz unsalted butter, room temperature
1 cups sugar
½ teaspoon salt
5 large eggs, beaten to blend in medium bowl
1 teaspoon vanilla extract
1 teaspoon honey
one quart of fresh berries, sliced, optional

How to make it work:
– Cream butter and sugar together
– Add salt, honey, & vanilla
– Add eggs, few at a time
– Add flour and cornmeal
– Fold in sliced strawberries

I like to use large muffin pans and plate them individually for dinners. You can also use loaf pans and slice the cake in individual pieces. In the summer time, throw it on the grill with some butter!

Bake at 375 for 20 – 25 minutes

 

BACK TO RECIPES