« Cornbread Recipes « Past Recipes
In large bowl of electric mixer, beat butter until creamy. Gradually add the powdered sugar, beating until fluffy. Beat in vanilla. Add eggs and egg yolk, one at a time, beating well after each addition. Add flour and corn meal, beat until well mixed. Generously grease and lightly flour either a 10 inch deerback loaf pan, an 8 1/2 by 4 1/2 inch loaf pan or a 3 1/2 to 4 cup mold or tube pan. Bake in a 325 degree oven for about 1 hour and 15 minutes or until a toothpick stuck in the center comes out clean, and when the center of the cake springs back when lightly touched. Cool cake in pan for 3 minutes and then turn it out on a rack. Sift the 2 T. powdered sugar over the warm cake. Cool for serving. Makes about 15 servings.