Cornmeal Cake Recipes

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SWEET CORNMEAL CAKE BRAZILIAN-STYLE



Sweet Cornmeal Cake Brazilian-Style image

Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.

Provided by VickyLondres

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 40m

Yield 8

Number Of Ingredients 8

2 cups cornmeal
1 ½ cups white sugar
1 cup milk
1 cup coconut milk
1 cup all-purpose flour
3 eggs
⅓ cup vegetable oil
1 teaspoon baking powder

Steps:

  • Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
  • Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g

CORNMEAL CAKE



Cornmeal Cake image

Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.

Provided by sal

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup butter, softened
½ cup corn flour
⅓ cup water
1 (10 ounce) package frozen corn kernels, thawed
½ cup white sugar
¼ cup cornmeal
⅛ cup heavy cream
⅓ teaspoon baking powder
¼ cup chopped fresh parsley
¼ cup chili powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
  • In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
  • Chop corn in food processor or blender. Stir into butter mixture.
  • In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
  • Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 202 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 99.8 mg, Sugar 14.1 g

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. -Leigh Rys, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

1 cup sugar
1/2 cup canola oil
3 large eggs, room temperature
1 cup fat-free plain yogurt
1/4 cup orange juice
4 teaspoons grated orange zest
1-1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
1/2 cup sugar
1/2 cup orange juice
1 tablespoon butter
Sweetened whipped cream
Grated orange zest, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

This orange-flavored cake has white wine in the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 10

1/2 cup olive oil, plus more for pan
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup dry white wine, (or orange juice)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
Orange segments, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
  • In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
  • Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
  • Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

LEMON CORNMEAL CAKE



Lemon Cornmeal Cake image

Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h15m

Yield Makes one 9-inch cake

Number Of Ingredients 12

1/2 cup milk
Finely grated zest and juice of 1 lemon
1 1/2 cups raw almonds, finely chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 teaspoon pure almond extract
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
  • Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)

Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g

CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.

Provided by somocdl

Categories     100+ Everyday Cooking Recipes

Time 19m

Yield 5

Number Of Ingredients 9

1 ½ cups cornmeal
1 cup boiling water
1 cup all-purpose flour
3 tablespoons white sugar
2 tablespoons butter, melted
2 tablespoons baking powder
1 pinch salt
1 ½ cups milk
1 egg, beaten

Steps:

  • Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
  • Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g

CORNMEAL CAKE



Cornmeal Cake image

I have been using this recipe for many years and is the best I came across so far. Very easy to make, very moist and taste fantastic. Cornemeal cake is very common in Brazil , where I come from and goes very nice with a cup of fresh brewed coffee or even a nice cup of tea.

Provided by Malu8033

Categories     Lunch/Snacks

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 7

4 eggs
2 cups sugar
1 cup cornmeal
1 cup plain flour
1/2 cup canola oil (or any similar)
1 cup milk
1 tablespoon baking powder

Steps:

  • Pre-heat the oven at 200°C.
  • Lightly oil (or butter) a non-stick 30 cm cake pan.
  • Mix the eggs yolk with sugar and oil.
  • Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
  • Mix this to the eggs mixture.
  • Sift the flour with the baking powder and add to the mixture.
  • On a clean bowl whisk the eggs white and fold into the mixture.
  • Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6

CORNMEAL CAKE



Cornmeal Cake image

Provided by Susan Herrmann Loomis

Categories     Cake     Dairy     Egg     Bake     Apple     Cornmeal     Fall

Yield Makes 2 to 4 servings

Number Of Ingredients 9

1 tablespoon unsalted butter, melted
1/3 cup (80 ml) milk
1 large egg
2 tablespoons sugar
3 tablespoons coarse yellow cornmeal
2 teaspoons unbleached all-purpose flour
Pinch of sea salt
1 large apple, peeled, cored, and cut into thin slices
Green Salad with Oil and Vinegar Dressing

Steps:

  • 1. Preheat the oven to 450°F (230°C). Pour the melted butter into a 10-inch (25 cm) tart pan and swirl it around so it evenly covers the bottom.
  • 2. Heat the milk in a small saucepan over low heat until it is hot but not boiling. Keep it hot over very low heat.
  • 3. In a large bowl, whisk the egg with the sugar. Then whisk in the cornmeal, flour, and salt. Whisking vigorously, slowly add the hot milk, stirring until combined.
  • 4. Strew the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface. The apples slices will stick well above the batter. Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
  • 5. When the corn cake is cooked, remove it from the oven and serve immediately, with salad alongside.

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