Semolina Corn Cake

Semolina Corn Cake
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Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Semolina Corn Cake calories by ingredient


Introduction

Adapted from http://www.applepiepatispate.com/bread/sem
olina-cornbread-recipe/ - this was such a unique recipe I had to try it! Cornmeal and semolina flour form a toothsome, sweet base that I added vanilla and corn kernels to. Buttermilk keeps it nice and tender, so it won't dry out as fast as traditional cornbread! Adapted from http://www.applepiepatispate.com/bread/sem
olina-cornbread-recipe/ - this was such a unique recipe I had to try it! Cornmeal and semolina flour form a toothsome, sweet base that I added vanilla and corn kernels to. Buttermilk keeps it nice and tender, so it won't dry out as fast as traditional cornbread!
Number of Servings: 14

Ingredients

    1 cup fine-ground cornmeal
    1 cup + 3 tbsp buttermilk
    1 tsp vanilla
    2 eggs
    6 tbsp canola oil
    3/4 cup semolina flour
    1 cup flour
    4 tsp baking powder
    1 tsp salt
    1/2 cup sugar
    1 cup corn

Directions

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.