Stone Ground Corn Cake Recipe

Name: Stone Ground Corn Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Butter, Melted, Divided; 1-1/2 cup Flour; 1/2 cups Cornmeal; 1/4 cups Sugar, This Will Make It Slightly Sweet, Add More If You Like; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1/3 cups Vegetable Oil; 2 whole Eggs (large); 1/2 cups Milk; 1/2 cups Cream, Half-and-Half, Evaporated Milk Or Buttermilk

Servings: persons

5 Tablespoons Butter, Melted, Divided
1-1/2 cup Flour
1/2 cups Cornmeal
1/4 cups Sugar, This Will Make It Slightly Sweet, Add More If You Like
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1/3 cups Vegetable Oil
2 whole Eggs (large)
1/2 cups Milk
1/2 cups Cream, Half-and-Half, Evaporated Milk Or Buttermilk

1
1. Melt 2 tablespoons butter and pour into an 8 x 8 square pan. Set aside and preheat oven to 350F.
2
2. In a large mixing bowl, whisk together dry ingredients.
3
3. In a smaller bowl, combine wet ingredients, including remaining 3 tablespoons melted butter.
4
4. Pour wet ingredients into dry and stir until combined.
5
5. Pour batter into your pan over the melted butter. This not only greases your pan but adds flavor, too!
6
6. Bake at 350F for 35 minutes.
7
7. Cool for a few minutes before serving. It's wonderful with honey and butter.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 Tablespoons Butter, Melted, Divided, 1-1/2 cup Flour, 1/2 cups Cornmeal, 1/4 cups Sugar, This Will Make It Slightly Sweet, Add More If You Like, and more.

Yes, Stone Ground Corn Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stone Ground Corn Cake

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