A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

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.

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This story was published on Jul 13, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.