CornMeal Cake

August 19, 2014
2 Ratings
  • Makes 1 9" cake
Author Notes

For this recipe use the finest Cornmeal you can find. —Fabiola

What You'll Need
  • 1 Large Egg
  • 1 cup Coconut Mil
  • 1 cup Vegetable Oil
  • 1 cup Granulated Sugar
  • 1 cup Very Fine Cornmeal
  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  1. Pre heat oven ate 350F Prepare a "Bundt cake Pan", or a 9" cake pan. Coat with butter and flour. In the blender, beat the egg, oil, coconut milk and sugar. A few pulses until combined. In a large bowl combine All purpose flour, cornmeal, baking powder and salt. Whisk the liquid mixture with the flour mixture. Bake for 30 min. Let it cool before taking out of the pan.

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2 Reviews

Lori June 12, 2016
This cake is delicious. A real crowd pleaser. It also has to be among the easiest cakes to make! I recently bought a savarin pan so I was looking for a savarin recipe. I had a lot of other things to make so easy was a deciding factor. I had in-season strawberries for the center and used polenta ground fine in the Vitamix. I combined some fatty coconut-rice milk with a little leftover almond milk. I added 2 tbs butter (European-style with lactic acid) to the oil mix (making the 1 cup). I also substituted agave for half the sugar. I served it with fresh whipped cream like strawberry shortcake. It's easily adaptable for the lactose and gluten intolerant; and in general, for those interested in serving tasty && healthy food. The cake released from the pan, no problem there. Placed on the center oven rack, it was done in the stated time. I made it early in the day and at room temperature, it finished off my Mediterranean-Kansas City bbq meal perfectly.
Fabiola January 13, 2020
Wow! Lori, thank you so much for your review. I am pleased to know how much you enjoyed and all the adaptation in the recipe. Thank you so much 😁