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Thursday, December 20, 2007

Cora's Orange Corncake

I was going to call this a cornbread when I made the recipe, but since it's a little more on the sweet side, I call it a corncake. It has a moist, dense texture like a pound cake. It's really quick and easy to make.

It's also great with milk poured over it for breakfast. :-)


1 cup Corn meal
2 cups White flour
1 tablespoon Baking powder
1/2 teaspoon Salt
3/4 cup Sugar
Zest of an Orange
3/4 cup Melted butter
4 Eggs
1 cup Milk
2 teaspoon Vanilla

Combine cornmeal, flour, baking powder, salt, and sugar in a large bowl. Combine eggs, milk, vanilla, and orange zest in a 4 cup Pyrex measuring cup or a medium sized bowl. Stirring constantly and quickly, pour the butter into the liquid ingredients. Stir liquid ingredients into dry ingredients just until mixed. Pour into a well-greased 9x13x2 pan. Bake at 350 degrees for 30 minutes or until tests done with a toothpick. If desired, two 8” pans may be used.

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