Cornmeal Cake

Cornmeal Cake

Made  times
sal 26

"Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor."
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1 h 10 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
  2. In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
  3. Chop corn in food processor or blender. Stir into butter mixture.
  4. In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
  5. Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.



A little too crumbly and dry for my tastes. It really just wouldn't hold together... it broke into a million pieces just trying to get it out of the pan. However, it tasted pretty good.

I served this recipe today with barbeque chicken and potato salad, it went over very well, however I did make a few adjustments to the recipe. I cut the chili powder back to 1/8 cup and substitu...

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