Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Pecan-cornmeal Butter Cakes Recipe

Ingredients

How to make it

  • 1. In a small pan, simmer butter over low heat until light brown and toasty, 8 to 10 minutes. Strain and set aside.
  • 2. In a food processor, rapidly pulse pecans, confectioners’ sugar and 1/4 cup granulated sugar until finely ground.
  • 3. Sift flour and baking powder together. Mix in cornmeal and salt. Mix in pecan-sugar mixture.
  • 4. Whisk egg whites and vanilla together just to combine and whisk into dry ingredients. Whisk in melted butter. Refrigerate batter at least three hours or overnight.
  • 5. Heat oven to 325 degrees. Thickly butter 10 four-inch tartlet pans or a muffin-top tin. Dust well with cornmeal. Fill each a little more than halfway. If you have extra batter, make a second batch.
  • 6. Bake until golden, 18 to 20 minutes. Cool 5 to 10 minutes in pans, then immediately turn out on a rack. Serve warm, topped with berries (if you like, stir with a little sugar and set aside for a few minutes), ice cream or whipped cream.
  • Yield: 8 to 12 small cakes.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

choclytcandy Dallas, Dallas

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes