melissa-dallas
Well-known member
In looking at the recipes posted above, I decided I wanted to go a little simpler. My favorite pound cake I have made for years is unleavened. I cut the recipe for it in half and instead of using 2 cups of flour I used 1 1/3 cup cornmeal and 2/3 cup flour and left the recipe the same otherwise. I did dust my greased loaf pan with cornmeal instead of flour in hopes of getting a nice, somewhat gritty, crunch on the exterior. The interior of the cake was lovely with a nice texture. The two problems - these cakes take about 70 minutes to bake at 300. The crust got too dark for my taste - cornmeal burns pretty easily. Also, I never considered that cornmeal is a lot sweeter than flour. My usually not-very-sweet poundcake was VERY sweet with the substitution of this much meal. So, I guess the answer is a less-corny poundcake with leavener making a puffier and faster baking cake. I think blueberries would be nice in these too.