Best Cornmeal Pound Cake Recipes

CORNMEAL POUND CAKE WITH ROSEMARY SYRUP, POACHED PEARS, AND CANDIED ROSEMARY

Steps:

• For pears:
• Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
• For pound cake:
• Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.
• Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
• For syrup and candied rosemary:
• Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
• Pour baker's sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
• Cut dark ends off cake. Cut eight 1/2- to 3/4-inch-thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.

BERRY-CORNMEAL POUND CAKE

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.)

CORNMEAL POUND CAKE WITH BERRIES AND BUTTERSCOTCH CREAM

Steps:

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ORANGE CORNMEAL POUND CAKE

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.

STRAWBERRY CORNMEAL POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
• In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 cup of sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time until just incorporated. Add the vanilla and yogurt; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in strawberries.
• Scrape batter into prepared pan and smooth surface with a spatula. Slice a few strawberries into ¼-inch-thick slices. Place strawberry slices straight down the center of the loaf. Sprinkle loaf with remaining 2 teaspoons of granulated sugar.
• Bake in preheated oven 55-60 minutes until golden brown or toothpick inserted into the middle comes out clean. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and cool completely on wire rack.

CORNMEAL POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees F
• 2. Generously butter pan(s) (1 bundt or two 8" loaf pans) (or use Shortening), dust with flour and tap out the excess
• 3. Cream the butter and sugar
• 4. Add the eggs and vanilla and blend well
• 5. Blend in the milk
• 6. In a separate bowl, combine dry ingredients
• 7. Add to the wet ingredients until well blended
• 8. Pour batter into the pan(s) for about 1 hour, until a pick tests clean
• 9. Cool on a rack
• 10. When cool, dust with confectioners' sugar

CORNMEAL POUND CAKE

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.