Food Network

What happens when cornbread meets pound cake? 😍 Ina Garten is whipping up her warm and comforting Cornmeal Pound Cake for Dan Barber! Tune in to an all-new episode of #BeMyGuest Saturday at 12|11c. Get the recipe 👇 Cornmeal Pound Cake Recipe courtesy of Ina Garten Level: Easy Yield: one 9-inch loaf Ingredients 1 cup sugar Zest of 1 lemon, grated on a rasp 1/2 cup buttermilk, shaken 2 extra-large eggs 1 teaspoon pure vanilla extract 1/4 pound unsalted butter, melted and cooled slightly 1/2 cup fine ground cornmeal 1 teaspoon baking powder 1/4 teaspoon baking soda Kosher salt 1 1/4 cups all-purpose flour Directions Special equipment: 9-inch loaf pan Preheat the oven to 350 degrees F. Grease and flour a 9-inch loaf pan. Place the sugar in a large bowl and grate the lemon zest directly into the bowl so you capture the lemon oils. With clean hands, massage the zest and sugar together, until combined. Whisk in the buttermilk, eggs, and vanilla and slowly whisk in the melted butter until smooth. Whisk in the cornmeal, baking powder, baking soda, and 1 teaspoon salt, mixing until smooth. Whisk in the flour just enough to combine. Transfer the batter to the prepared pan and bake for 35 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Slice and serve warm or at room temperature. Cook’s Note Make ahead: Wrap the cooled cake and refrigerate. Bring to room temperature or slice and toast.