Did you know today is National Pound Cake Day? I thought I would do a little celebrating with an atypical Cornmeal Pound Cake recipe share Web Attack. It has a flavor profile and personality all its own which reminds me of the genesis of my baking journey. When I first started baking, I only made two things: cornbread and pound cake. They were fast to learn and simple to make. It only makes sense that they should combine into one recipe of cornmeal pound cake right?
The cornbread I made was from a Jiffy mix box. It was sweet, tender and moist when made with buttermilk. When I started making cornbread from scratch, I always used Jiffy as the prototype. In fact, I think my scratch cornbread recipes are even better. I haven’t used a box of Jiffy in years!
Next was pound cake. From 7-up pound cake to cream cheese and sour cream pound cakes, these became easy recipes for me to master. I learned the recipes by heart Chinese Business Studies, and they inspired me to branch out and try new recipes. This cornmeal pound cake recipe is also one I have committed to memory because it is so unique and yet so delicious in its own right. It borrows a page from both the cornbread and pound cake books and seamlessly blends into something special. My husband was a bit skeptical to try the recipe at first because he is a simple guy who believes things should be separate but I was able to convince him that these two together work quite well indeed.
So how exactly is cornmeal pound cake created? Well the base of the recipe is a standard buttermilk pound cake but the ratios are a bit different due to the addition of cornmeal. The result is a grainier texture that is still light and moist, which is a miracle in and of itself 4g lte.
For the longest time, I used to pester my husband about the fact that he didn’t like ketchup. I just couldn’t wrap my mind around this. We would go out to breakfast at IHOP and while I would slather my hash browns in ketchup, he would pour maple syrup on them. Which, in my very humble opinion, is just not right. When we’d have fries, he would use barbecue or steak sauce on them–anything but ketchup. I nagged him and nagged him to give ketchup another shot and when he finally did, he admitted it wasn’t that bad. But he still wasn’t crazy about it and he still preferred maple syrup on his hash browns.
When I saw a recipe for cranberry ketchup in Cooking Light, I decided that homemade ketchup would be the best way to get my husband fully onboard the ketchup train. Rather than using the ground red pepper suggested by the original recipe, I opted to add chipotle chiles instead. I keep these on hand in the freezer–when we buy a can of them, we puree them and freeze for future use. It’s a great way to add a little heat to whatever you’re cooking. Anyway, the chipotle and adobo mixture gives the ketchup a nice, smoky flavor that pairs perfectly with baked sweet potato fries. My husband is now a believer in the power of ketchup–or at least cranberry chipotle ketchup.