Creamy Cornmeal Cake

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Servings

Yield

1 8-inch cake

Calories

Approximately 320 calories

Step into a world where simplicity meets indulgence with our Creamy Cornmeal Cake. This cake is a testament to the timeless appeal of home-cooked desserts, offering a perfect balance between the rustic, grainy texture of cornmeal and the smooth, rich creaminess that envelops every bite. The cake’s golden crust gives way to an irresistibly soft and creamy interior, making each slice a delightful contrast of textures. Infused with the subtle sweetness of corn and enhanced with a hint of vanilla, this cake is a cozy embrace in dessert form. It’s an ideal companion for your morning coffee or a comforting treat to end your day. The Creamy Cornmeal Cake is not just a dessert; it’s a slice of home. Perfect for gatherings, holidays, or simply when you’re in need of a comforting sweet, this cake promises to be a crowd-pleaser. Its simplicity is its elegance, inviting everyone to relish in the joy of homemade baking. Prepare to be enveloped in the warmth of this creamy, dreamy delight.

Ingredients

1 cup of granulated sugar
2 large eggs
2 cups of milk
1/4 cup of unsalted butter, melted
1 1/2 cups of cornmeal
1/2 cup of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1 cup of grated Parmesan cheese (optional for a special touch)

Instructions

Preheat your oven to 350°F. Grease an 8-inch cake pan.
In a large bowl, whisk together sugar and eggs until light and fluffy.
Gradually whisk in milk and melted butter.
In another bowl, mix cornmeal, flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Stir in vanilla extract.
Pour the batter into the prepared cake pan.
Bake for 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Tricks

For a richer flavor, substitute half of the milk with coconut milk.
Adding a tablespoon of orange zest to the batter can give the cake a refreshing citrus twist.
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
If you prefer a firmer texture, let the cake cool completely and refrigerate for an hour before serving.
The cake keeps well in the refrigerator for up to 5 days, making it a great make-ahead dessert.

Mise en Place

Ingredients

Utensils

Granulated sugar
Eggs
Milk
Unsalted butter
Cornmeal
All-purpose flour
Baking powder
Salt
Vanilla extract
Grated Parmesan cheese

Oven
8-inch cake pan
Large bowl
Whisk
Measuring cups and spoons
Wire rack

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