Cornmeal Cake
A moist, flavorful cornmeal cake with a tender crumb, perfect for breakfast or dessert, offering a delightful crunch from the cornmeal and a hint of sweetness. Suitable for family gatherings and casual occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Melt the margarine and let it cool slightly.
- In a mixing bowl, combine the melted margarine, sugar, eggs, and milk; mix well.
- Add the Bisquick mix and cornmeal to the wet ingredients.
- Blend all ingredients until smooth and well combined.
- Pour the batter into a greased baking pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra buttery flavor, consider using unsalted butter instead of margarine. If you're looking to make it a bit healthier, substitute half of the sugar with honey or maple syrup. You can also add in some vanilla extract or a pinch of cinnamon for enhanced flavor. If you don't have Bisquick, a homemade version can be made using flour, baking powder, and a pinch of salt.
Serving Suggestions
This cornmeal cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of honey. It's perfect for breakfast or as a snack alongside a cup of coffee, and would pair beautifully with Donna'S Decadent Dessert for a sweet treat. For a refreshing contrast, serve it with a side of fresh fruit or a scoop of whipped cream.
Storage & Reheating
Store any leftover cornmeal cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F (175°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Cake contains roughly 686 calories, with 5g protein, 51g carbohydrates, and 53g fat. It is a good source of vitamin C (12% of the Daily Value), iron (11% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 527mg per serving (23% of the Daily Value).
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 a different type of flour instead of Bisquick?
Yes, you can substitute Bisquick with an all-purpose flour mix combined with baking powder and salt. For every cup of Bisquick, use 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt to achieve a similar texture.
Is it possible to make this cake gluten-free?
Absolutely! To make this cornmeal cake gluten-free, substitute Bisquick with a gluten-free all-purpose flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. This way, everyone can enjoy this delicious treat!
How can I make this cake more flavorful?
To enhance the flavor of your cornmeal cake, consider adding vanilla extract, lemon zest, or even a splash of almond extract to the batter. Additionally, incorporating fruits like blueberries or peaches can add a fresh twist and make it even more delightful.
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).