Cheesy Cornmeal Cake
A wonderfully moist and golden cake that balances the gentle sweetness of cornmeal with the savory tang of melted cheese. Easy to make, budget-friendly, and utterly satisfying — it works beautifully as a snack, dessert, or sweet side at brunch.
🛒 Ingredients
20 servings
- 3 large eggs, whites and yolks separated
- 3½ tbsp (50 g) unsalted butter, melted
- 1½ cups (300 g) granulated sugar
- 1½ cups (180 g) fine cornmeal
- 1½ cups (180 g) all-purpose flour
- 4 cups (1 litre) whole milk
- 1 cup (100 g) grated cheese (Gruyère or mild Cheddar)
- 1 tbsp (11 g) baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9 × 13-inch baking pan.
- 2
Separate the eggs. Beat the egg whites to stiff peaks and refrigerate while you prepare the batter.
- 3
Combine the yolks, melted butter, sugar, cornmeal, flour, milk and grated cheese in a blender. Blend for 1–2 minutes until completely smooth.
- 4
Add the baking powder and pulse briefly to combine. Gently fold in the egg whites with a spatula using slow, upward strokes to keep the batter light.
- 5
Pour the batter into the prepared pan and bake for about 45 minutes, until golden on top and a toothpick inserted in the centre comes out clean.
- 6
Cool in the pan for 10 minutes, then slice and serve warm or at room temperature.
💡 Chef's Tip
Fine-ground cornmeal gives a more tender crumb than coarse polenta. A sharper cheese like aged Cheddar or Parmesan boosts the flavour significantly. The cake keeps well for 3 days covered at room temperature.
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