Semolina Cornbread

This is not quite polenta cake…  but, it’s pretty close.  Sweet, cake-y and dense, top a wedge of it with a little pat of butter and serve it warm with a strong mug of coffee for a small breakfast or snack.

This is our new favorite sweet snack.

Sweet Semolina Cornbread
Makes 1 10 x 6″ dish

1 cup cornmeal
1/2 cup semolina flour
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, soft
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk

Preheat oven to 375 degrees F.

Sift dry ingredients.  Set aside.  Cream butter, sugar, eggs, and vanilla.  Then, add dry ingredients and buttermilk.  Beat gently to combine.  Pour into buttered 8 x 8 or 10 x 6 inch baking dish and bake at 375 degrees F for 35-40 minutes.

Serve warm with butter and bitter orange marmalade.

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