Creamy Yellow 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

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE



The Most Adaptable One-Bowl Cornmeal Poundcake image

Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.

Provided by Melissa Clark

Categories     breakfast, cakes, dessert

Time 1h

Yield 1 (9-inch) loaf

Number Of Ingredients 12

1 cup/200 grams granulated sugar
An orange, lime or lemon (optional)
1/2 cup/120 milliliters liquid fat (olive oil, coconut oil, sunflower oil, melted butter, whatever you've got)
2 eggs
1/2 cup/120 milliliters plain yogurt, buttermilk, sour cream, or 1/2 cup whole milk mixed with 1 tablespoon lemon juice
A dash of vanilla or almond extract, or use brandy (optional)
1/4 teaspoon grated nutmeg (optional)
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup/60 grams cornmeal
1 1/4 cup/160 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
  • In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
  • Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
  • Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
  • Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

CREAMY CORN POLENTA



Creamy Corn Polenta image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups polenta or yellow cornmeal
1 cup heavy cream
2 cups milk
4 fresh thyme sprigs
2 cloves fresh garlic, peeled and smashed
1/2 cup chicken stock
1 1/2 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Steps:

  • In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE



Paula Deen's Cornmeal Cake With Honey Glaze image

Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.

Provided by The Daycare Lady

Categories     Dessert

Time 45m

Yield 1 9 inch pan, 9 serving(s)

Number Of Ingredients 13

1 cup yellow cornmeal, divided
2 tablespoons yellow cornmeal, divided
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons honey
2 tablespoons milk

Steps:

  • Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3

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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