Georgia Cornmeal Cake Why No Cornmeal Recipes

Steps:

• Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
• Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed.
• Spoon into prepared pan and bake for 30 to 35 minutes.
• Good served with a dollop of whipped cream, enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
• Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.
• For the Balsamic Syrup: Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
• To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

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.

Steps:

• Pre-heat the oven at 200°C.
• Lightly oil (or butter) a non-stick 30 cm cake pan.
• Mix the eggs yolk with sugar and oil.
• Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
• Mix this to the eggs mixture.
• Sift the flour with the baking powder and add to the mixture.
• On a clean bowl whisk the eggs white and fold into the mixture.
• Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
• In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
• Chop corn in food processor or blender. Stir into butter mixture.
• In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.