Cornmeal Pound Cake

This cornmeal cake has an unexpected crunch from the grits and is great with strawberries and peaches.


16 servings (serving size: 1 slice)

Recipe from

Oxmoor House


Cooking spray
1 tablespoon stone-ground white cornmeal
2 cups sugar, divided
2/3 cup butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
5 large egg yolks
1 cup low-fat sour cream
2 cups all-purpose flour
1/2 cup stone-ground white cornmeal
1/2 cup stone-ground white grits
1/2 teaspoon salt
1/2 teaspoon baking soda
5 large egg whites


Preheat oven to 325°.

Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.

Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk. Add flour mixture to sugar mixture, stirring to combine.

Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.

Bake at 325° for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.

Chef Frank Stitt,

Oxmoor House

June 2006
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