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Corn Muffin Cake


1/2 cup unsalted butter, melted
1/2 cup oil
2 eggs
1 1/3 cup sugar
1 3/4- 2 cups buttermilk or soured milk or plain yogurt
3 1/2 cups all-purpose flour
1/2 cup stone-ground corn meal
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
zest of one lemon, finely minced
1 1/2 cups frozen blueberries or 1 cup blackberries


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Melt butter. Cool. Stir butter with oil, eggs, sugar, then buttermilk or lemonade.
Whisk together flour, cornmeal, baking powder, soda, salt and lemon zest.

Add dry ingredients to wet and blend with mixer at slow speed, a couple of minutes until smooth. Make sure no fat is stuck in the well of the bowl and add a bit more flour if it is very gloppy. This is a thick but soft batter.

Fold in blueberries by hand and pour batter into a greased 9 or 10 inch round pan (at least 3 inches deep like a cheesecake pan) or two 9 inch layer cake pans. Place pan on prepared baking sheet.

Bake at 350 degrees F. for 45-55 minutes or until cake springs back when gently pressed. If it starts to brown but seems underdone inside, reduce temperature and bake a little longer. Cool on a rack.


A little cake with muffin roots in case you need something sweet and comforting on the run.