As a great alternative to bread, Corn meal cake is great to have with tea, during tea breaks or as a midday snack. Unlike corbread, cornmeal cake is not eaten during main meals, but it can be eaten as a dessert after a meal.

Ingredients

1 cup cornmeal

4 cups milk

2 eggs, beaten ¾ cup butter or margarine

½ cup sugar

1 Tablespoon vanilla extract

½ cup sour cream

Procedure

1. Measure milk into a saucepan and bring just to a boil. 2. Remove from heat and allow to cool for about 10 minutes.

3. Add eggs, ½ cup butter or margarine, and sugar to the in a saucepan. Bring to a boil and remove from heat.

4. Add cornmeal, stirring constantly to prevent lumps.

5. Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.

6. Preheat oven to 350°F.

7. Melt remaining ¼ cup butter and pour into 8-inch cake pan. Swirl pan to coat bottom and sides.

8. Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown. Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.

9. Remove cake from oven and cover top with sour cream.

10. Return to oven for 15 minutes, or until top is bubbly and lightly browned.

11. Serve cake while still warm.