Soft Cornmeal Cake
A golden, rustic cake with the delightful texture of fine cornmeal — tender on the inside with a lightly crisp crust. This one-bowl recipe comes together in minutes and makes a wonderful afternoon snack or fuss-free dessert for the whole family.
🛒 Ingredients
8 servings
- 3 large eggs
- 3/4 cup whole milk
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan.
- 2
In a large bowl, whisk eggs and sugar together until the mixture is pale and slightly thickened.
- 3
Drizzle in the oil while continuing to whisk until fully incorporated.
- 4
Add the milk, cornmeal, and sifted flour. Stir until a smooth, lump-free batter forms.
- 5
Fold in the baking powder last, mixing gently.
- 6
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before slicing.
💡 Chef's Tip
For extra flavour, stir in a teaspoon of vanilla extract or the zest of one lemon. The cake keeps well wrapped at room temperature for up to 3 days.
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