Cornmeal Pound Cake with Chantilly Cream and Louisiana Strawberries
 
Ingredients
  • cup unsalted butter, softened
  • 1¾ cups sugar
  • 3 large eggs, room temperature
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ cup fine yellow cornmeal
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • Whipped Chantilly Cream (recipe follows)
  • Macerated Strawberries (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray an 8x8-inch baking pan with cooking spray. Line pan with parchment paper; spray with cooking spray.
  2. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, light in color, and almost doubled in volume, about 5 minutes, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time, beating well after each addition and stopping to scrape sides of bowl. Add vanilla, and beat for 1 minute.
  3. In a small bowl, whisk together flour, cornmeal, salt, and baking powder. Gently fold flour mixture into egg mixture until well combined. (Do not overmix or cake will be dry.) Spoon batter into prepared pan.
  4. Bake until a wooden pick inserted near center comes out clean, 40 to 50 minutes. Let cool completely in pan. Serve with cream and strawberries.
Recipe by Louisiana Cookin' at https://louisianacookin.com/christina-balzebres-cornmeal-pound-cake/