The Pioneer Woman Tasty Kitchen
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Cornmeal Pound Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

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Level: Easy

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Description

Classic pound cake and sweet cornbread blend together in this wonderful new recipe.

Ingredients

  • 1-½ stick Unsalted Butter, Room Temperature
  • 1-½ cup Granulated Sugar
  • 2 whole Large Eggs, Room Temperature
  • 1 whole Large Egg Yolk
  • ½ cups Cornmeal
  • 1 cup All-purpose Flour
  • 1 pinch Baking Soda
  • ½ cups Coconut Milk Or Buttermilk
  • 1 teaspoon Pure Vanilla Extract

Preparation

Preheat oven to 350ºF.

In the bowl of your mixer, add butter and sugar and cream on high speed for 3-4 minutes until light and fluffy. Turn mixer down to medium speed and add in eggs and egg yolk one at a time, beating after each incorporation.

Turn mixer down to low speed and add in cornmeal, flour and baking soda until well blended into batter. Add milk and vanilla extract and continue to mix until batter is smooth and well incorporated.

Spray a loaf-sized baking pan with nonstick baking spray. Add batter to loaf pan and bake in oven for 30-40 minutes or until toothpick inserted in center of cake comes out clean.

Take loaf pan from oven and cool for 10 minutes. Remove cake from loaf pan and continue to cool on wire rack. Serve.

One Comment

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cupcake360 on 4.5.2014

I am planning on trying this. I think it would be amazing as a base for strawberry shortcake.

One Review

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bjdfh on 3.21.2014

Oh my! My husband would love this. Thanks!

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