139 cornmeal cake recipes

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.

Chocolate cake with almonds baked in a spring form pan.

Patty's cake: a cornmeal-and-lemon tea cake with yogurt tang and fresh berries. Rustic, gently sweet, and built for an afternoon with a cup of tea.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Fresh pineapple upside-down cake with Madeira wine caramel, cornmeal batter, and extra egg yolks. Baked in a cast iron skillet for a crisp, buttery edge.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Kentucky cornmeal griddle cakes made with buttermilk, yellow cornmeal, and a touch of flour. Crispy-edged, golden pancakes with a slightly gritty bite, served with warm maple syrup.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Cornmeal and corn kernel cakes spiced with cumin, green chilies, and hot sauce, pan-fried in butter and topped with a fresh sweet pepper and lime-cilantro relish.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Strawberry-corn pancakes fold fresh sliced strawberries into a yellow cornmeal-and-flour batter for breakfast pancakes with crisp, slightly gritty edges and bursts of berry. Ready in 20 minutes.

A slow cooker johnny cake loaded with shredded carrots and crushed pineapple. Made with cornmeal, buttermilk, and baking soda for a moist, tender crumb. No oven required.

Mom's favourite cornmeal biscuits, rolled and cut Southern-style biscuits with yellow cornmeal for nutty crunch. Tender flaky bites perfect with jam, butter, or clotted cream.