Chocolate Polenta Cake

Today we made Chocolate Polenta Cake!

This recipe is from the book, “Butter, Sugar, Eggs, Flour” by Gale Gand, Rick Tramonto and Julie Moskin; published in 1999.

We made half the recipe.

16oz chocolate chips, 8oz butter, 11 eggs, separated, 3/4C sugar, 2T: brandy, cognac, Grand Marnier, Amaretto or Sambuca; 1/2C polenta (aka cornmeal; not quick-cooking), powdered sugar

Preheat oven to 300F. Melt chocolate and butter. Blend well. Cool. Whip yolks and 1/2C sugar until very light and fluffy. Whip whites until soft peaks form. Add remaining 1/4C sugar. Continue whipping untill stiff and glossy, about 30 seconds more. Gently blend yolks into chocolate until barely combined. Sprinkle polenta and alcoholic drink evenly on top of batter and fold in. Fold in whites. Pour into parchment lined 9″X13″ pan. Bake until center is firm and cake comes away from sides of pan 1- 1 1/4 hours. Cool in pan. Sprinkle on powdered sugar, if desired.

Corn Muffins

Today we made Corn Muffins!

This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.

6T butter, melted, 1 1/4C flour, 1T powder, pinch salt, ground black pepper, 1C cornmeal, 2 eggs, generous 1C milk, 1C corn kernels

Preheat oven to 400F. Sift dry ingredients. In separate bowl, beat eggs. Beat in milk and butter. Make a well in the dry ingredients. Stir in wet until just blended. Fold in corn kernels. Turn into greased, lined or nonstick muffin tin. Bake 20 minutes or until well risen, golden and firm.

Corn Muffins

Corn Muffins

Banana Cornmeal Loaf

Today I made Banana Cornmeal Loaf!

1C cornmeal, 1C flour, 3t baking powder, 1t salt, 2 eggs, 2/3C sugar, 1/2C butter, melted, 1C mashed ripe bananas, 1C chopped nuts

I used sliced almonds.

This recipe is from the book, “The Miller’s Meal: Corn, Wheat & Rye Recipes” edited by Barton McGuire, published in 1979.

Preheat oven to 350F.

Banana Cornmeal Loaf

Butter a loaf pan and dust with cornmeal. Sift dry ingredients. Beat eggs well. Add bananas. Add butter. Blend well. Stir in dry ingredients. Add nuts. Turn into prepared pan. Bake 60-70 minutes or until knife inserted in center of loaf comes out clean.

Banana Cornmeal Loaf

Cornmeal Waffles

Today we made Cornmeal Waffles!

This recipe is from the book, “The Miller’s Meal: Corn, Wheat & Rye Recipes” edited by Barton McGuire, published in 1979.

1 1/2C flour, 1 1/2C cornmeal, 1 1/12t salt, 4t baking powder, 1/4C brown sugar, 1 1/2C milk, 3 eggs*, 3/4C butter, melted

*For extra lightness, separate eggs. Beat yolks instead of whole eggs, with milk. Fold in stiffly beaten whites after beating in dry ingredients.

Beat eggs. Beat in milk. Sift dry ingredients. Beat 1/3 of these into batter. Beat in melted butter. Beat in remaining dry ingredients. Turn into heated-up waffle iron.

Lemon Cornmeal Muffins

Today I made Lemon Cornmeal Muffins!

1C lemon juice (about 4 lemons’ worth), 1/2C butter, melted, 1 1/4C flour, 1T baking powder, 1/2t baking soda, heaping 1 3/4C cornmeal, heaping 2/3C sugar, 2 eggs

Preheat oven to 400F.

Sift together flour, baking powder and baking soda. Stir in cornmeal and sugar. In separate bowl, beat eggs and cooled melted butter. Add zest to the juice. Make a well in the center of the dry ingredients. Stir in juice and egg mixtures just until blended. Spoon into greased, non-stick or paper-lined muffin tin. Bake 20 minutes or until a toothpick inserted into a muffin comes out clean.

Lemon Cornmeal Muffins

Cornmeal Gumdrop Cookies

Today I made Cornmeal Gumdrop Cookies!

1C butter, 1C sugar, 1 egg, 1 1/2C flour, 1/2t baking powder,
1/2t baking soda, 1/2t salt, 3/4C fine yellow cornmeal,
11oz red, green and/or purple gumdrops, chopped, 1C coarsely chopped
peanuts

Preheat oven to 350F.

Cornmeal Gumdrop Cookies

Cream butter and sugar. Add egg. Mix well. In separate bowl, sift together dry ingredients. Add to wet ingredients. Stir in peanuts and gumdrops.

Cornmeal Gumdrop Cookies

Drop by Tbs onto greased cookie sheets. Bake 12-14 minutes or until lightly browned. Do not overbake. Serve upside-down.

Cornmeal Gumdrop Cookies

Cornmeal Blueberry Muffins

Today I made Cornmeal Blueberry Muffins!

1/2C sugar, 1C fine cornmeal, 1/2t salt, 1 1/4C milk, 1 1/2C flour, 1T baking powder, 2 eggs, 1/2t baking soda, 1t cinnamon, 6T butter, melted, 1 pint fresh blueberries, well drained

Preheat oven to 350F.

Cornmeal Blueberry Muffins

Sift dry ingredients.

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Spoon into nonstick, greased or lined muffin tin.

Cornmeal Blueberry Muffins

Bake 20-25 minutes or until lightly browned around edges.

Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins

Note: muffins will be mushy inside due to abundance of blueberries.

Cornmeal Blueberry Muffins