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Cornmeal pound cake


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  • 1 tablespoon stone-ground white cornmeal
  • 2 cups sugar -- divided
  • 2/3 cup cup butter, softened
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1 cup low-fat sour cream
  • 2 cups all-purpose flour
  • 1/2 cup white cornmeal
  • 1/2 cup stone-ground white grits
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 large egg whites



Step 1

1. Preheat oven to 325°.
2. Coat a 10-inch tube pan with cooking spray, dust with 1 tablespoon
3. Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat
with a mixer at medium speed until light and fluffy. Add egg yolks, 1
at a time, beating well after each addition. Beat in sour cream.

4. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medi-
um bowl; stir well with a whisk. Add flour mixture to sugar mixture,
stirring to combine.

5. Beat egg whites with a mixer at high speed until foamy. Gradually
add '1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks
Gently stir one-fourth of egg white mixture into batter; gently fold in
remaining egg white mixture. Spoon batter into prepared pan.

6. Bake at 325° for 50 minutes or until a wooden pick inserted in cake
comes out clean. Cool in pan 15 minutes on a wire rack; remove from
pan. Cool cake completely on wire rack. Yield: 16 servings (serving
size: 1 slice).

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