Empty My Fridge
When cornbread meets pound cake
Ingredients
- Sugar1 cup
- Lemon · grated
- Buttermilk½ cups
- Egg2
- Vanilla1 tsp
- Butter · melted¼ lb
- Cornmeal · ground½ cups
- Baking powder1 tsp
- Baking soda¼ tsp
- Salt
- Flour1 ¼ cups
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch loaf pan.
- Place the sugar in a large bowl, grate the lemon zest directly into it, and rub the zest into the sugar with clean hands until combined.
- Whisk in the buttermilk, eggs and vanilla, then slowly whisk in the melted butter until smooth.
- Whisk in the cornmeal, baking powder, baking soda and 1 teaspoon salt until smooth.
- Whisk in the flour just until combined.
- Transfer the batter to the prepared pan and bake for 35 to 45 minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean.
- Slice and serve warm or at room temperature.
Summarized from Food Network's video. Watch it for the details.
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