CORNMEAL BUTTER CAKE RECIPES
BLUEBERRY CORNMEAL CAKE RECIPE : TASTE OF SOUTHERN
A sweet cornbread cake with lots of blueberries. What's not to love about this quick and easy dessert. Perfect for a breakfast cake with a glass of cold milk.
Provided by Steve Gordon
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Place sugar in a large mixing bowl.
- Add softened butter.
- Using an electric mixer on Medium speed, cream the sugar and butter until light and creamy.
- Add eggs, one at a time, mixing until combined after each addition.
- Add lemon juice. Mix until combined.
- Place flour in another large mixing bowl.
- Add cornmeal.
- Add baking powder.
- Add baking soda.
- Add salt.
- Whisk all the dry ingredients together.
- Alternate adding flour and milk to the sugar mixture, starting and ending with flour.
- Mix until combined after each addition.
- Generously butter your cast iron skillet or pan.
- Spread the batter evenly in the pan.
- Add the blueberries to the top of the batter.
- Bake at 350F degrees for 30-40 minutes or until done.
- Remove to a wire rack or folded towel to cool.
- Serve warm.
- Enjoy
WARM APPLE-CORNMEAL UPSIDE DOWN CAKE RECIPE | EPICURIOUS
Yellow cornmeal in the batter adds great texture to this homey dessert. Top each piece of the warm cake with vanilla ice cream.
Provided by EPICURIOUS.COM
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan). Butter parchment. Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes. Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
- Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 6 tablespoons butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.
- Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes. (Cake can be made up to 6 hours ahead. Rewarm in 350°F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
- Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.
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