Cornmeal Pound Cake
Cornmeal Pound Cake is a vegetarian recipe with 16 servings. One portion of this dish contains roughly 5g of protein, 11g of fat, and a total of 292 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have salt, stone-ground grits, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon cornmeal.
Place 1 3/4 cups sugar, butter, rind, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition. Beat in sour cream.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 1/2 cup cornmeal, grits, salt, and baking soda in a medium bowl; stir well with a whisk.
Add flour mixture to sugar mixture, stirring to combine.
Beat egg whites with a mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
Bake at 325 for 50 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool cake completely on wire rack.