What occurs when cornbread satisfies pound cake? Ina Garten is whipping up her warm and reassuring Cornmeal Pound Cake for Dan Barber!

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Get the dish.

Cornmeal Pound Cake.
Recipe courtesy of Ina Garten.
Level: Easy.
Yield: one 9-inch loaf.

Ingredients.

1 cup sugar.
Zest of 1 lemon, grated on a rasp.
1/2 cup buttermilk, shaken.
2 extra-large eggs.
1 teaspoon pure vanilla extract.
1/4 pound saltless butter, melted and cooled somewhat.
1/2 cup fine ground cornmeal.
1 teaspoon baking powder.
1/4 teaspoon baking soda.
Kosher salt.
1 1/4 cups all-purpose flour.

Instructions.

Special equipment: 9-inch loaf pan.

Preheat the oven to 350 degrees F. Grease and flour a 9-inch loaf pan.

Location the sugar in a large bowl and grate the lemon enthusiasm directly into the bowl so you catch the lemon oils. With clean hands, massage the zest and sugar together, until integrated. Blend in the buttermilk, eggs, and vanilla and slowly blend in the melted butter until smooth. Blend in the cornmeal, baking powder, baking soda, and 1 teaspoon salt, mixing till smooth. Blend in the flour just enough to combine.

Transfer the batter to the prepared pan and bake for 35 to 45 minutes till the top is golden brown and a toothpick inserted in the center comes out clean. Slice and serve warm or at room temperature level.

Cook's Note.
Make ahead: Wrap the cooled cake and cool. Give space temperature or piece and toast.

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