I’ve told you before that I may be the last Southerner to really believe corn meal belongs in dessert. I think my conversion came when I ate a recipe similar to Martha White® Blue Ridge Corn Meal Coffee Cake. Combining corn meal with flour in a moist batter lightens the texture and creates a delicately delicious flavor in cakes and other baked goods.
The Martha White® Blue Ridge Corn Meal Coffee Cake recipe is made from a simple cake batter with corn meal and sour cream. Topped with blueberries, almonds, sugar and butter, this easy and delicious cake is sure to be a hit for brunch or coffee with friends any time of the year.
Another favorite recipe is Martha White® Razzle Dazzle Corn Meal Coffeecake, inspired by a recipe entered in a Cook-Off contest at the National Cornbread Festival®. Using Martha White® Sweet Yellow Cornbread and Muffin Mix makes this recipe a breeze to stir up. This recipe calls for sour cream to create a delicious moist texture. Pairing with the slight tartness of raspberries, creates a surprising taste sensation. You have to try it! Oh and, by the way, the recipe calls for fresh raspberries, but I’ve made it with the unsweetened frozen ones, too and it works just as well. If using frozen raspberries, do not thaw them before adding to the batter.
Do you have favorite corn meal dessert recipes? If you do, I’d love to hear about it.
National Cornbread Festival is a trademark of National Cornbread Festival, Inc.