Yield: 12 servings.
1 cup yellow cornmeal
3 cups all-purpose flour
1 cup granulated sugar
⅓ cup powdered sugar, plus more for dusting
1½ tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup melted unsalted butter
2 tablespoons honey
2½ cups whole buttermilk
4 eggs, beaten
2 teaspoons fresh lemon juice
½ teaspoon fresh rosemary, stem removed and leaves chopped
Preheat oven to 350°. Grease a 9 x 13-inch baking dish with cooking spray.
In a large mixing bowl, stir together the cornmeal, flour, granulated sugar, powdered sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, buttermilk, beaten eggs, lemon juice, and rosemary. Stir just to moisten.
Pour the batter into the prepared baking dish and bake for 45 minutes, until the top of the cornmeal cake starts to brown and show cracks. Remove from oven and allow to cool. Dust cake with powdered sugar before serving.
print it
North Carolinians need not depend on the luck of the Irish to see green. With our islands and parks, greenways and fairways, mosses and ferns, all we have to do is look around.
The arrival of warmer afternoons makes it a wonderful time to stroll through a historic waterfront locale. From centuries-old landmarks and historical tours to local restaurants and shops, here’s how to spend a spring day in this Chowan County town.
Before a chef served elegant charcuterie, she was a young girl discovering refined flavors at the local Hickory Farms shop.
In the North Carolina Foothills, a music program — and its talented host — celebrates the diverse genres that have shaped our musical landscape.
