Grandma's Cornmeal Cake: The Comforting Flavor

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Servings

Yield

1 Cake

Calories

Approximately 350 calories

Imagine a slice of heaven that takes you right back to your childhood kitchen where warmth and love bubbled over the stove. Grandma’s Cornmeal Cake is not just a dessert; it’s a nostalgic journey wrapped in the sweet, comforting aromas of cornmeal and a hint of vanilla. Each bite offers a tender, moist texture that melts in your mouth, evoking memories of afternoons spent under the watchful eyes of loving grandparents. This cake is perfect for anyone looking to recreate those cherished moments or to introduce a new generation to the timeless taste of genuine affection. Whether you’re an experienced chef or someone who’s just starting to explore the kitchen, this recipe is designed to guide you through each step, ensuring a delightful cooking experience and an even more enjoyable taste adventure.

Ingredients

1 cup of cornmeal
1 cup of all-purpose flour
1 cup of sugar
1/2 cup of vegetable oil
1 cup of milk
3 large eggs
1 tablespoon of baking powder
1 teaspoon of vanilla extract (optional for enhanced flavor)
1 cup of grated Parmesan cheese (optional for a special touch)
Comments: The vanilla extract adds a layer of aroma that complements the cornmeal beautifully, while the Parmesan cheese offers a savory twist to the traditional sweet cake.

Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a cake pan.
In a large bowl, mix the cornmeal, flour, and sugar.
Add the vegetable oil, milk, and eggs to the dry ingredients and mix until smooth.
Stir in the baking powder, and if using, the vanilla extract and Parmesan cheese.
Pour the batter into the prepared pan.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool before serving.

Tips & Tricks

Fennel is the secret to an authentic flavor of Grandma’s Cornmeal Cake. Don’t skip it!
For an even moister cake, try adding ½ cup of grated Parmesan cheese to the batter.
If desired, you can make a simple sugar and lemon syrup to drizzle over the cake once it’s ready.
For a lighter cake, use skim milk instead of whole milk.
If you prefer a crunchier texture, sprinkle the top of the batter with additional cornmeal before baking.
A simple dusting of powdered sugar or a drizzle of honey can add an extra layer of sweetness to this already delightful cake.

Mise en Place

Ingredients

Utensils

Cornmeal
All-purpose flour
Sugar
Vegetable oil
Milk
Eggs
Baking powder
Vanilla extract (optional)
Grated Parmesan cheese (optional)
Fennel

Oven
Cake pan
Large mixing bowl
Measuring cups and spoons
Mixing spoon or whisk
Toothpick for testing doneness

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