Cornbread For Dessert

If you like cornbread as much as I do, the idea of having it for dessert won't strike you as odd. And, quite frankly I've tasted some Yankee cornbread that was sweeter than this cake. (No offense, mind you. The moment I tasted cornbread sweetened with sugar I knew it was a match made in heaven. And, no, 'real' southerners don't put sugar in their cornbread.)

This Chardonnay and Cornmeal cake is another recipe from my Forks & Corks class at the John C. Campbell Folk School, (Thanks, Martha Vining!), and it came out just as well in my own kitchen when I tried it at home. It's a light (well, as light as anything with butter, eggs and sugar can be), quick, easy, and unexpected finish to a meal. Think of it as a cross between cornbread and pound cake, exhibiting the best characteristics of each. Your guests may be skeptical at first, (I was.), but then they'll ask for a second piece. Almost guaranteed.


Chardonnay and Cornmeal Cake

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup yellow cornmeal
2/3 cup slivered almonds
1/2 cup (1 stick) butter, diced
1 cup sugar
2 eggs
1 cup Chardonnay

Preheat oven to 350 degrees. Spray 9-inch cake pan with baking spray and line with parchment or waxed paper.

Sift together flour, baking powder and salt into the bowl of your food processor. Add cornmeal, slivered almonds, butter and sugar. Pulse until mixture forms crumbs that clump together. Add eggs and wine and pulse until just smooth. Pour batter into prepared pan and bake 45 to 55 minutes, or until the cake starts to shrink from the sides of the pan. Cool on rack about 10 minutes before removing from pan.

Delicious plain, or serve with Creme Fraiche, whipped cream, or topped with your favorite homemade fruit preserves or jam. Better yet, if you have some of that homemade lemon curd left over, it totally rocks it!