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Corn Meal Pound Cake Recipe

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This recipe for Corn Meal Pound Cake, by , is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Black

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup sugar (I used coconut sugar)
Zest from any citrus - lemon, lime or orange
1/2 cup liquified coconut oil
2 eggs
1/2 cup plain yogurt
Dash of vanilla
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup cornmeal
1-1/4 cup flour (I used whole wheat)

Directions:
Directions:
Preheat oven to 350. Grease and flour loaf pan. Put sugar in a large bowl and whisk in the zest (or use your fingers for some aromatherapy - lol!). Add to the bowl the oil, eggs, yogurt, vanilla and nutmeg and whisk until combined. Whisk in dry ingredients in this order - salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.

Scrape the batter into the prepared pan and bake for 45 minutes to one hour. Let it (mostly) cool in the pan. Serve in thick slices with butter. Can also be toasted once it is cool.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 mins plus baking time
Personal Notes:
Personal Notes:
Made during Covid 19 from New York Times Series - Cooking with Pantry Staples. Craig and Andrew LOVED!!!

 

 

 

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