An old-fashioned, classic cornmeal cake, perfect enjoyed warm with butter and maple syrup.
1/2cupmilkor cream, for extra richness
1/2cupbutterat room temperature
1/2cupwhite granulated sugar
1 1/3cupsoft cake flourcan use all purpose
2 1/2tspbaking powder
Preheat oven to 350F. Grease an 8-inch square cake pan and set aside.
In a medium bowl, stir together the 1 cup cornmeal with the 1/2 cup milk. Set aside.
In a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter. Gradually add the 1/2 cup sugar. In a medium bowl, whisk together the flour, baking powder and salt. In a small bowl, whisk together the 1 egg and 1 cup milk. Add the flour mixture alternately with the egg/milk mixture to the creamed butter/sugar mixture, beating until well combined. Blend in the reserved cornmeal mixture.
Pour in to prepared pan. Bake in preheated oven for 40-45 minutes, or until set.
*Cake flour is soft wheat flour. It is not self-raising. It is sometimes called Cake and Pastry flour.