You are currently browsing the tag archive for the ‘Cornmeal’ tag.

To use up the last of my cornmeal that was lying dormant at the back of my kitchen cupboard in a forgotten Tupperware, I made these golden chewy cookies from Sweetestmenu’s blog. She ingeniously devised this recipe after her husband requested for corn cookies and I have to say that she came up with the perfect cookie which strikes the right balance between “crisp golden edges” and “a light and fluffy centre”. I baked my cookie batter right out of the refrigerator so they did not spread much but I still loved them with my afternoon cup of Bois Cheri cardamom tea.



115g butter, room temperature

100g (1/2 cup) caster sugar

45g (1/4 cup) brown sugar

1 teaspoon vanilla extract

1 large egg, room temperature

2 teaspoons golden syrup

175g (1 1/4 cup) plain flour

1/2 teaspoon baking soda

120g (3/4 cup) cornmeal

1/2 teaspoon kitchen salt


  • Preheat the oven to 160 C (320 F). Line two baking trays with baking or parchment paper.

  • In a large mixing bowl, beat softened butter and caster sugar and brown sugar until creamy.

  • Add the vanilla, egg and syrup and mix again until combined. Sift in flour and baking soda.

  • Add cornmeal and salt and stir till combined. Chill for 5 minutes before shaping into cookies.

  • Place on prepared trays 1-inch apart and bake for 12 minutes until edges turn golden brown.

  • Keeps at room temperature in an airtight container for up to one week. Makes 12-14 cookies.

Chewy Cornmeal Cookies

After I was done with my cornmeal pancakes, I still had almost half a bagful of finely ground cornmeal I purchased from a Rodriguan entrepreneur some months back. Contrary to my expectation, the processed corn had a surprisingly long shelf life and I was happy to have a bowl of cornmeal porridge on my list of breakfast items for the next few weeks. When I ran a Google search for ‘cornmeal cake’, this devilishly simple cake from Elegant Meraki stood out a mile and I felt that I had saved the last of my cornmeal just for this one. Liberally soaked in orange honey syrup and topped with pistachios, it has a rich golden crumb, which goes well with an infusion of Bois Cheri’s Paul & Virginie black tea.



For the Cornmeal Cake

1 cup almond flour

1 cup finely ground cornmeal

2 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

3 eggs, room temperature

2/3 cup caster sugar

1/2 cup vegetable oil

Zest of 1 medium orange

1/4 cup fresh orange juice

1 tablespoon orange blossom

1 teaspoon vanilla extract

For the Orange Glaze

1/2 cup fresh orange juice

1 tablespoon orange blossom

1 tablespoon orange liqueur

3 tablespoons honey or golden syrup

3 tablespoons pistachios, chopped


  • Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick spray or line with baking paper.

  • Sift together almond flour, cornmeal, baking powder and salt in a large mixing bowl, and set it aside.

  • Whisk together eggs, sugar, oil, zest, juice, orange blossom water and extract until it is just combined.

  • Slowly add flour mix and whisk only until just combined. Set aside for 20 minutes then pour into pan.

  • Bake for 30 to 35 minutes until skewer comes out clean. Remove from oven, set on a wire rack to cool.

  • For the glaze, combine the fresh orange juice and honey in small sauce pan and simmer for 5 minutes.

  • It will thicken slightly. Stir in the orange blossom water and liqueur. Poke holes in cake, 1/2 inch apart.

  • Using pastry brush to slowly brush glaze over cake. Do not rush the process as it will make cake soggy.

  • Leave the cake to cool completely, then top with toasted pistachios before serving. Makes 10 servings.

Orange & Honey Glazed Cornmeal Cake

Yet another pancake recipe to get you going every morning instead of that boring bowl of soggy cereals!



1 1/2 cup all purpose flour

1 1/2 cup yellow cornmeal

1/2 teaspoon kitchen salt

3 tablespoons baking powder

4 tablespoons brown sugar

2 1/4 cups full cream milk

2 large eggs, room temperature

3 teaspoons vanilla extract

4 tablespoons butter, melted


  • Mix together flour, cornmeal, salt, baking powder, and sugar in a mixing bowl and set aside.

  • In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.

  • Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount milk.

  • Heat 1 tablespoon butter in a skillet over medium-low heat. Drop 1/4 cup batter per pancake.

  • Cook till golden brown on both sides. Stack three pancakes with a pat of butter between each.

  • Drizzle pancakes with warm maple syrup and serve immediately. Makes 3 generous servings.

Cornmeal Pancakes

About Me


My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,705 other followers