Colombian Cornmeal Cake Recipe Recipe For Meatloaf

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CORNMEAL CAKE



Cornmeal Cake image

Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.

Provided by sal

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup butter, softened
½ cup corn flour
⅓ cup water
1 (10 ounce) package frozen corn kernels, thawed
½ cup white sugar
¼ cup cornmeal
⅛ cup heavy cream
⅓ teaspoon baking powder
¼ cup chopped fresh parsley
¼ cup chili powder

Steps:

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

Nutrition Facts : Calories 202 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 99.8 mg, Sugar 14.1 g

LEMON CORNMEAL CAKE



Lemon Cornmeal Cake image

A recipe I tweaked to make gluten free, so my mom can eat it. I serve it drizzled with a berry sauce made from berries boiled down in a simple syrup.

Provided by Ariella

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup cornmeal
1/2 cup gluten-free flour, mix
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
2 tablespoons butter (softened)
2 large eggs
2 egg whites (or use 3 eggs total)
1/2 cup nonfat yogurt
1 1/2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon lemon extract

Steps:

  • Preheat oven to 350ºF. Line the bottom of a 10″ round cake pan with parchment or wax paper. Lightly oil the pan and dust with cornmeal, shaking out the excess.
  • In a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. In a large mixing bowl, whisk together sugar, oil, and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined.
  • In a small bowl, stir together yogurt, lemon zest, juice, and extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not overmix.
  • Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely.
  • (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.).
  • Cut the cake into wedges and serve, topped with the berries.

Nutrition Facts : Calories 270.9, Fat 11.5, SaturatedFat 3.2, Cholesterol 60.8, Sodium 209.6, Carbohydrate 38.6, Fiber 1.2, Sugar 26.5, Protein 4.6

SWEET CORNMEAL CAKE BRAZILIAN-STYLE



Sweet Cornmeal Cake Brazilian-Style image

Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.

Provided by VickyLondres

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 40m

Yield 8

Number Of Ingredients 8

2 cups cornmeal
1 ½ cups white sugar
1 cup milk
1 cup coconut milk
1 cup all-purpose flour
3 eggs
⅓ cup vegetable oil
1 teaspoon baking powder

Steps:

  • Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
  • Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g

CORNBREAD MEATLOAF



Cornbread Meatloaf image

Put your leftover cornbread to good use! From a neighbor when I lived down South. UPDATE (4/11/08): Change from original posting: I've always had to cook this about an hour, but I thought that was just me, so I when I originally posted this I left the cooking time at 3/4 hour, which was how I received it. However, since all the reviewers have noted that they, too, have to cook it longer, I have now changed the cooking time to 1 hour.

Provided by echo echo

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 lb sausage
1 egg
1 cup cornbread, crumbs
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons brown sugar

Steps:

  • With your hands, mix together the ingredients ground beef through pepper plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a greased baking dish.
  • Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
  • Bake 1 hour at 325F, basting 3 or 4 times during cooking.

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE



Paula Deen's Cornmeal Cake With Honey Glaze image

Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.

Provided by The Daycare Lady

Categories     Dessert

Time 45m

Yield 1 9 inch pan, 9 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3

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