Jul 18, 2025
Almond meal is used in place of flour in this dense cornmeal cake, which is baked before being drenched in sweet lemon syrup.
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Almond meal is used in place of flour in this dense cornmeal cake, which is baked before being drenched in sweet lemon syrup.
Strawberry Cornmeal Cake with Buttermilk Glaze | Half Baked Harvest
Ground Corn 101: Cornmeal and Grits
Ground Corn 101: Cornmeal and Grits
Corn
The importance of corn in the Southern diet cannot be overstated. Corn was eaten fresh in the summer, and dried and ground into meal for boiling and baking in the winter. Cornmeal has also played a major role in Northern foodways and while grits are far more popular down South, cornbread is a universally American dish. However, all ground corn is not the same.
Grits and Cornmeal
I am a…
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Ground Corn 101: Cornmeal and Grits
Ground Corn 101: Cornmeal and Grits
Corn
The importance of corn in the Southern diet cannot be overstated. Corn was eaten fresh in the summer, and dried and ground into meal for boiling and baking in the winter. Cornmeal has also played a major role in Northern foodways and while grits are far more popular down South, cornbread is a universally American dish. However, all ground corn is not the same.
Grits and Cornmeal
I am a…
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Upside-down blood orange cake
Be careful what you wish you. After two years of record-dry weather, Portland, Oregon broke the mark for the wettest December in history a few days ago. I thought we were going to catch a break today, but the rain is thundering down as I write this, and supposedly it won’t let up until evening.
The only thing sunny around here is this scrumptious upside-down blood orange cake. I stumbled across the recipe quite by accident, and because I’m always looking for any excuse to bake, I figured that the crowd gathering here last night for a pre-Christmas celebration was reason enough. I headed to New Season’s Market, where I knew I would find a vast array of citrus fruit at this time of year.
The cake was all I that I hoped it would be. The blood oranges were juicy and sweet tart, and the caramel sauce had a bit of a lemony flavor. The moist cornmeal cake had a lovely texture. The original recipe didn’t suggest adding a dollop of whipped cream to the cake, but a little whipped cream never hurts anything.
So despite the wet weather, the espresso machine is working, and this cake serves quite nicely as breakfast this morning.
Rather than rekey the recipe here, I will send you over to The New York Times website, where you can find the recipe, along with their beautiful picture of the finished cake. Bon appétit!
Semolina Cake with Fresh Peaches & Goat Cheese
Semolina Cake with Fresh Peaches & Goat Cheese
by Heather Harris Brady
I felt like doing an Italian dinner this week so I’m starting off with dessert first, then on Thursday we’ll have the main course. This cake comes in many guises but the premise is always the same, olive oil in place of butter and at least part of the flour is replaced with cornmeal or semolina. Since this cake has a naturally sandy, crumbly texture it would lend itself…
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