White Texas sheet cake, my new love. I have made this cake 3 times in the last 2 weeks. That could be either disgusting to some people or totally understandable to some people. I’m obsessed with sheet cake all kinds of sheet cake, strawberry, pineapple, peanut-butter, white, chocolate and my new creation….drum roll please…..Cornmeal sheet cake with Brown Butter Pecan Frosting. Yup, that is what I said.
Cornmeal or you might call it polenta, is one of my favorite foods. I love that it isn’t only a comfort food but how versatile it is. It can be savory, sweet, fried, grilled, baked and even eaten as a hot cereal my family liked to call “cornmeal mush” my dad & mother would make it for us girls in the morning.
It can also be added into ingredients and make an ordinary dish into something extraordinary! For example: My ALL TIME FAVORITE DISH is at Zingerman’s Roadhouse in Ann Arbor….THE BITS & GRITS WAFFLE! Seriously besides my mothers home cooking I think this is the best culinary creation on the planet! Hands down! There is nothing better! The only thing that would make this better is if Zingermans would make it all day instead of shutting off the waffle iron at 10am. 2pm on Sundays. This has the creamy goodness of the grits folded into the batter then topped with a white sharp cheddar cheese. The cheese gets stuck to the waffle iron to give that crispy cooked cheese taste. And then there is the “bits” this is crumbled bacon. Yup, bacon. Then, this savory/sweet batter is ladled into the waffle iron and baked until it is golden brown then sprinkled with more crumbled bacon and white sharp cheddar cheese. Drizzle it with hot REAL maple syrup and you have the most divine waffle you have ever let your taste buds experience. Creamy from the corn grits, tangy salty from the cheddar, smoky from the bacon and sweet from the syrup. My mouth is watering right now……drool.
I took a picture for you all the last time I was there. I knew it would come in handy. I will be honest I order my waffle without the bits or I have them put the bacon on the side. But the last time I went to the Roadhouse I went with Nellie, she ordered it “as is” and of course I dived my fork right in as if I own all waffles that come out of that kitchen! It’s even better with the bacon, so I don’t recommend on trying to save the calories. Indulge!
Ok, back to my newest creation, Cornmeal Sheet-Cake. Sorry, I get a little giddy thinking about that waffle. The first step is melting the butter and bring the milk & water to light boil. Add cornmeal.
1 cup water
1/2 cup milk
2 sticks of butter
1/2 cup cornmeal
2 cups granulated sugar
2 cups all purpose flour
1 teaspoons baking soda
1 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla
Preheat oven to 375. Grease your jelly roll pan, set aside.
Melt the butter in a saucepan with the milk and water. Once it comes to a soft boil add the cornmeal. Whisk really well to prevent any clumps and lumps. Keep it smooth. Once this is smooth keep on the stove on your lowest setting of heat while your preparing the rest.
Sift together the sugar, flour, baking soda and salt in a large mixing bowl. In a small mixing bowl add the eggs, buttermilk and vanilla. Add to the dry ingredients. Pour in the hot prepared cornmeal mixture while mixer is on low. Scrape down the side and mix thoroughly. Pour into prepared jelly roll pan. Bake for 20-25 minutes. Start frosting.
Brown Butter Frosting (coconut and pecans)
1 stick of butter
1 cup coconut flakes
1 cup chopped pecans
1/2 cup plus 2 tablespoons heavy whipping cream
1/2 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 cups powdered sugar
Melt the butter over medium heat. Bring to a boil. Keep swirling the pan. When the butter fat is about turn brown it will begin to do a foamy bubble. Remove from heat. The butter will continue to brown even when removed from the heat. Then add the coconut, pecans, brown sugar and 1/2 cup heavy cream. Place back on the heat and bring to a boil for 5 minutes. Pour over the powdered sugar, add the vanilla, 2 tablespoons heavy cream and salt. Mix until well blended. If the frosting is too thick or crumbly add more heavy cream or you can use milk until you have your desired consistency. Pour over hot cake and spread evenly.
*serving suggestion: drizzle with caramel and a scoop of butter pecan ice cream. Yum-0!
Recipe created by Tahnycooks and published on Tahnycooks blog first!