Semolina Corn Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 cup fine-ground cornmeal1 cup + 3 tbsp buttermilk1 tsp vanilla2 eggs6 tbsp canola oil3/4 cup semolina flour1 cup flour4 tsp baking powder1 tsp salt1/2 cup sugar1 cup corn
Preheat the oven to 375F, grease a 9" springform pan.
In a large, microwave-safe bowl, combine cornmeal and buttermilk, stirring.
Microwave on HI for 30 seconds, stir and allow to sit 10 minutes. Stir in vanilla, eggs and oil.
In another bowl combine semolina flour, regular flour, baking powder, salt and sugar. Stir into the cornmeal mixture until just blended, then fold in the corn.
Bake 35 minutes, until tests done.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
In a large, microwave-safe bowl, combine cornmeal and buttermilk, stirring.
Microwave on HI for 30 seconds, stir and allow to sit 10 minutes. Stir in vanilla, eggs and oil.
In another bowl combine semolina flour, regular flour, baking powder, salt and sugar. Stir into the cornmeal mixture until just blended, then fold in the corn.
Bake 35 minutes, until tests done.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 208.2
- Total Fat: 7.6 g
- Cholesterol: 31.2 mg
- Sodium: 35.8 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 1.5 g
- Protein: 4.9 g
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