Corn Meal Cake
A moist and flavorful cornmeal cake with pecans, sweetened with brown and white sugar, perfect for dessert or a special treat with a crunchy topping.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Pour the batter into a round 10 x 2-inch cake pan.
- Bake at 350°F (175°C) for 40 to 45 minutes until golden and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the oil with unsweetened applesauce. If you prefer a nuttier flavor, consider adding a pinch of cinnamon or nutmeg. Make sure to finely chop the pecans for better distribution throughout the cake. For a fun twist, try mixing in some chocolate chips or dried fruits. This cake pairs wonderfully with a cup of coffee or tea.
Serving Suggestions
Serve the Corn Meal Cake warm or at room temperature, optionally dusted with powdered sugar. It pairs beautifully with whipped cream or ice cream for a dessert treat. For a complete meal, consider serving it alongside a light salad or a bowl of fresh fruit. This cake also makes a great breakfast option with a cup of coffee.
Storage & Reheating
Store any leftover Corn Meal Cake in an airtight container at room temperature for up to three days. If you prefer a longer shelf life, refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Meal Cake contains roughly 953 calories, with 9g protein, 106g carbohydrates, and 48g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour to mimic the effects of self-rising flour.
What can I substitute for pecans?
If you don't have pecans, walnuts or almonds can be excellent substitutes. For a nut-free version, try adding sunflower seeds or pumpkin seeds for a bit of crunch without the allergens.
Can I make this cake ahead of time?
Absolutely! You can bake the Corn Meal Cake a day in advance. Just allow it to cool completely before storing it in an airtight container. It will taste great the next day, and the flavors can meld beautifully overnight.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).