Cornmeal Pound Cake

I always have the ingredients around for pound cake, although I don't think of making one much. But faced with a potluck party one night, and not much in the fridge, I whipped together this recipe. It was based on a pound cake recipe called Funeral Cake, as it came from a writer's grandmother who traditionally made it for funerals. I added cornmeal and skipped the lemon and orange extracts and added an extra dose of vanilla. It's a perfect base for strawberry shortcake, ice cream or fruit. The cornmeal gives the tender cake a subtle grittiness we love.
By / Photography By Jill Melton | April 29, 2016


1. Preheat oven to 325F. Grease and flour a 6-8 cup tube or bundt pan. 

2. Sift together flour, cornmeal, salt and nutmeg. Beat butter, shortening and sugar in a mixer until fluffy. Add eggs, beating well after each addition. Add vanilla. Gradually add flour to creamed mixture beating just until batter is blended. Scrape into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes. Invert onto rack Dust with powered sugar.  Serves 12-16. 


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  • 2 cups flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • dash freshly grated nutmeg
  • 1 1/2 sticks (6 ounces) butter
  • 1/4 cup (2 ounces) shortening (Crisco)
  • 1 1/2 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
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