Paula Deen's Cornmeal Cake With Honey Glaze |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From: Cooking With Paula Deen Sept/Oct 2007 Ingredients:
1 cup yellow cornmeal, divided |
2 tablespoons yellow cornmeal, divided |
1 cup butter, softened |
1 cup sugar |
4 large eggs |
1/4 cup sour cream |
1 teaspoon vanilla extract |
1/2 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup powdered sugar |
2 tablespoons honey |
2 tablespoons milk |
Directions:
1. Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.
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