Gluten Free Italian Cornmeal Cake (Amor di Polenta)
Yield: 2 – 9″ cake pans or 1 – 9×13″ pan
This moist and delicious cake has a subtle hint of cornmeal to it. Try with fresh strawberries and whipped cream for a special treat.
Prep Time: 10 minutes
2 cups (1/2 bag) cornbread mix
6 oz soft butter
3/4 cup powdered sugar
1 1/2 tsp gluten-free vanilla extract
1. Preheat oven to 350F. Lightly grease two 9” round cake pans.
2. Combine all the ingredients together and mix on medium speed with a paddle for 3 minutes. The batter will be light and fluffy.
3. Bake rounds for 20-25 minutes until cake tester comes out clean. Larger pans bake for 30-35 minutes.