cornmeal pound cake

Name: Cornmeal Pound Cake
Cook time: 1 h
Yield: 16
Cuisine: Southern
Ingredients: 1 1/2 cup(s) soft butter; 3 cup(s) superfine sugar, pulse in blender or buy at package store; 6 large eggs; 1 teaspoon(s) vanilla extract; 2 tablespoon(s) brandy; 1 cup(s) sour cream; 1 1/2 cup(s) plain flour; 1 1/2 cup(s) plain cornmeal; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt

(1 RATING)

67 Pinches

Diane Hughes

Valdosta, GA

Updated on Feb 5, 2011

This one is unusual but my family loves it. I don't remember where I got it but it was in 1992. My Mama asked me to bake it for her a lot.

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prep time

cook time 1 Hr

method Bake

yield 16 serving(s)

Ingredients

1 1/2 cups soft butter
3 cups superfine sugar, pulse in blender or buy at package store
6 large eggs
1 teaspoon vanilla extract
2 tablespoons brandy
1 cup sour cream
1 1/2 cups plain flour
1 1/2 cups plain cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt

How To Make cornmeal pound cake

Step 1

325* oven. 2 9x5 loaf pans or a bundt pan greased and floured.

Step 2

Cream butter and sugar. Add eggs. Stir sour cream, vanilla, and brandy together and mix in well.
Step 3

Sift flour, soda, salt and cornmeal together. Add dry mix to wet in thirds, blending only until just mixed after each addition.
Step 4

Bake for 1 hour or until cake tests done. Cool in pan for 10 min. before turning out.
Step 5

I've never frosted this cake. We just eat it plain.
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