I like to think that taste testing ALL pastries and going to ALL bakeries is an essential part of research for this blog.In the last couple months I have picked up that more and more people are putting cornmeal into baked goods, like muffins, loafs, etc. It gives it a nice grit and mild sweetness. I’m totally into it.
In the saddest attempt to make this cornmeal (basically pound) cake slightly nutritious I ground up some pecans for more buttery goodness and added kefir for dairy and probiotics. Though, if you think you’re getting enough good bacteria from the kefir glaze to replenish your gut flora, you’re going to need to eat a couple of these cakes. Though, I should not be hearing any complaints about that!
Cornmeal Pecan Kefir Cake
1 1/2 sticks butter
1 c organic sugar
2 eggs + 2 egg yolk
3/4 c cornmeal
1/2 c bread flour
1/2 c wheat flour
1/2 c kefir (I used Lifeway organic whole milk kefir)
1 tsp vanilla extract
1/2 c ground toasted pecans (ground these myself in a nutribullet)
1. preheat oven to 350 F
2. Cream 1 c sugar and 1 1/2 sticks butter
3. Add 2 eggs and then 2 yolks one at a time till blended
4. Add 1/2 c kefir and 1 tsp vanilla extract
5. Add 3/4 c cornmeal, then 1/2 c ground toasted pecans then lastly 1 c bread flour
6. Bake 65-75 min in a buttered or oiled loaf pan
Kefir Icing: Make while the loaf is baking
1 1/2 c powdered sugar
3 tbsp kefir
1 tsp apple cider vinegar
Pour Icing over top after it has cooled for 10 minutes or so.