Anyone have a T&T Cornmeal Poundcake recipe? Preferably with lots of cornmeal to flour ratio?

This one may not make you go blind - 1 part cornmeal to 2 parts flour. REC: Lemon Polenta Pound Cake

(I can't call this a T&T because if I've ever made it,it was some time ago and I don't remember. That said, every time I look at it I think how good it looks so, if you try it, let me know?)

Lemon Polenta Pound Cake
(From The San Francisco Chronicle Cookbook)

½ cup YELLOW CORNMEAL
1 cup ALL-PURPOSE FLOUR
½ tsp BAKING POWDER
½ tsp SALT
3 EGGS, separated
½ cup (1 stick) BUTTER
1 Tbsp grated LEMON ZEST
1¼ cups SUGAR
6 Tbsp FRESH LEMON JUICE
2 Tbsp EVAPORATED MILK

Preheat oven to 350° degrees. Line a loaf pan with parchment or waxed paper.

Combine the cornmeal, flour, baking soda and salt; set aside. Beat egg whites until stiff; set aside. Cream the butter, lemon zest and sugar until fluffy, then add the egg yolks and mix well. Add the lemon juice and milk alternatively with the dry ingredients. Blend just until the dry ingredients are moistened. Carefully fold in the beaten egg whites. Spoon the batter into the prepared pan.

Bake for 1 to 1 ¼ hours, or until a cake tester comes out clean. Let cool 15 minutes In the pan before turning out onto a rack to cool. Remove the lining paper. To sever, pare this with lemon curd, softly whipped cream and fresh blueberries.

Notes from Marie: I buttered the loaf pan and lined just the bottom with parchment paper and buttered that too.

 
Thanks all. I may have to try them all since the store only had a 5 lb bag of cornmeal when I

I bought it to fry that squash the other night.

 
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