When I first started baking, I only made two things: cornbread and pound cake.  They were fast to learn and simple to make.  It only makes sense that they should combine into one recipe of cornmeal pound cake right?

So how exactly is cornmeal pound cake created?  Well, the base of the recipe is a standard buttermilk pound cake but the ratios are a bit different due to the addition of cornmeal.  The result is a grainier texture that is still light and moist, which is a miracle in and of itself.  You will love this pound cake recipe, and I am certain it will become a new favorite in your family.

Cornmeal Pound Cake


  • 1 1/2 sticks unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup yellow cornmeal
  • 1 cup all purpose flour
  • Sprinkle of baking soda
  • 1/2 cup coconut milk (or buttermilk)
  • 1 teaspoon pure vanilla extract


1.     Preheat oven to 350 degrees.

2.     In the bowl of your mixer, add butter and sugar and cream on high speed for 3-4 minutes until light and fluffy.

3.     Turn mixer down to medium speed and add in eggs and egg yolk one at a time beating after each incorporation.

4.     Next turn mixer down to low speed and add in cornmeal, flour and baking soda until well blended into batter.

5.     Add milk and vanilla extract and continue to mix until batter is smooth and well incorporated.

6.     Spray a loaf sized baking pan with non-stick baking spray.

7.     Add batter to loaf pan and bake in oven for 30-40 minutes or until toothpick inserted in center of cake comes out clean.

8.     Take loaf pan from oven and cool for 10 minutes.

9.     Next remove cake from loaf pan and continue to cool on wire rack then serve.

Jocelyn Delk Adams is the founder of Grandbaby Cakes, a food blog inspired by her grandmother devoted to classic desserts, modern trends and showcasing the pastry field in an accessible way. Jocelyn’s blog has has won multiple awards, including Yahoo! Shine’s “Best Holiday Recipes” and a nominee for “Best Food Blog” from The Kitchn Homies. She has been featured by The New York Times Online, EBONY magazine, Pillsbury.com, Refinery 29, Cupcakes and Cashmere, Fox News, the Chicago Sun-Times and Splash Magazine, among others. Jocelyn hopes Grandbaby Cakes inspires a new generation of dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert.  Visit her at www.grandbaby-cakes.com.