Cornmeal Butter Cake
This super moist and flavorful cornmeal butter cake is absolutely delightful! Made with browned butter and raw pecans, it’s fantastic served with whipped cream or ice cream. Vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
I feel like this cake and I were meant to be.
We’ve been slowly trying some of the local restaurants in our new area and hands down my favorite so far has been Watts Grocery. With local, seasonal items always on the menu, it’s quite frankly, pretty darn awesome.
I was in the mood for dessert last week and starting browsing recipes online, when I came across this cornmeal butter cake.
And about died when I saw where the recipe originated. Watts Grocery.
Yep, I may have ordered this cake from their dessert menu several times – partly to the dismay of my husband since I constantly refuse to let us try anything else.
Needless to say, this was made almost immediately in my kitchen.
Let me just say that you’re definitely going to want to try this soon.
I feel like I can’t even do it justice attempting to describe it. It’s made with browned butter and pecans, and is so moist.
Word of warning though – there is a 3 hour wait time in the recipe to help the cornmeal soften, so please be sure to plan ahead!
My favorite way to eat this gem of a cake? With a scoop of caramel ice cream just like at the restaurant.
Additional Cake Recipes:
- Chocolate Olive Oil Cake
- Pumpkin Apple Crumb Cake
- Gingerbread Crumb Cake
- Almond Pound Cake
- Chocolate Chip Buttermilk Cake
Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Cornmeal Butter Cake
This super moist and flavorful cornmeal butter cake is absolutely delightful! Made with browned butter and raw pecans, it’s fantastic served with whipped cream or ice cream. Vegetarian.
Ingredients
For the cake:
- 9 tablespoons unsalted butter
- ½ cup raw pecans
- 1 cup confectioners’ sugar
- 2 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 7 tablespoons white or yellow cornmeal
- ¼ teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
Serving ideas:
- caramel ice cream
- fresh whipped cream
- berries or sliced peaches
Instructions
- Set a medium skillet over medium heat. Add the butter to the pan. Let the butter melt and then continue to cook, whisking frequently, until it begins to brown (this takes several minutes). You should see brown bits on the bottom of the pan. Once you see those bits, turn off the heat and continue to whisk constantly for about 30 seconds, until the butter is golden brown. Be careful not to burn the butter - those bits can turn black quickly. Set the pan aside to cool.
- In the bowl of a food processor, add the pecans, confectioners’ sugar and granulated sugar. Pulse until the mixture is powdery. In a large bowl, whisk together the flour, baking powder, cornmeal and salt. Add the pecan mixture to the bowl and whisk to combine.
- In a small bowl, whisk together the egg whites and vanilla. Add this mixture as well as the browned butter to the bowl with the flour and mix until incorporated.
- Cover the bowl loosely and then refrigerate for at least 3 hours or up to overnight.
- Preheat the oven to 325ºF. Generously butter the sides of a 9-inch tart pan with a removable bottom. Line the bottom of the pan with parchment paper (be sure to use parchment paper and not just grease the bottom) and then place the pan on a baking sheet.
- Spoon the chilled batter into the prepared pan. Use a spatula to smooth in the pan.
- Bake for about 25 to 27 minutes, until a toothpick inserted into the middle comes out clean. Allow the cake to cool for about 15 to 20 minutes, then remove to a wire rack to cool completely (be very careful when removing from the pan).
- Slice and serve with a scoop of ice cream or fresh whipped cream. Top with berries or sliced peaches if desired.
Notes
Please keep in mind that this recipe requires the batter to sit for at least 3 hours before baking. Plan accordingly!
Barely adapted from Smitten Kitchen
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 127mgCarbohydrates: 20gFiber: 1gSugar: 14gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
all the comments are from people who haven’t yet made the cake, as anyone else tried it?
Hi, I am Hisham from Malaysia. Its really hard to find pecan nuts in Malaysia. Can i substitute it with walnut ?
Hi Hisham! Yes, absolutely. That should work just fine.
Wow – I’m so intrigued, Ashley! It sounds amazing, and makes perfect sense that the batter would need to rest. The pictures make me want to take a big bite. How much fun is it to find a recipe for something you love at a restaurant!?
Thanks Jess! I was so pumped when I found it : ) haha Made my day!
Ha, I guess this cake and you were meant to be then! This might be weird, but I have an affinity for things make with cornmeal like cornbread and corn muffins, so this looks really good, especially with that browned butter!
haha no, I definitely like cornmeal too : ) The browned butter definitely makes it a little special!
I love cornbread (I will eat it as dessert) so I have no doubt that I would LOVE this cake. Looks so very good, especially with all those lovely berries piled on top! Thank you for sharing Ashley!
Thanks Monet! Hope you’re having a wonderful weekend!
Cornmeal cake with caramel ice cream? Please sign me up. Looks delicious Ashley!
You gotta eat it with the caramel ice cream – so good!
Looks delish Ashley! I can go for a big slice with my afternoon coffee. YUM! Happy Friday!
Thanks Anne! Have a great weekend!
I’m currently editing pictures for a cornmeal blackberry cake I just made, but I think another cornmeal cake is in my future. How the heck am I supposed to resist this when it has brown butter? And I for sure need some caramel ice cream with it. YUM. Pinned!
Oh man, I think I may need to make another cornmeal cake too – I love the sound of one with blackberries!
Can’t go wrong with brown butter and pecans! What a great butter cake!
Cake looks delicious and I really need to get up that way and try Watts Grocery. Have heard so many good things about it, but never been there.
Yes, you have to try it sometime! When I was writing this post I saw that they have started to add some late summer / fall stuff to the menu … and of course now I am dying to go again! lol
I love cornbread, sweet or savory, so I’m positive I would love this cake! Browned butter in it sounds phenomenal. I’ve only done browned butter once and I need to get back to it soon!
I was so intimidated by it for the longest time! But now I’m completely hooked!
I love corn anything so I’m dying to give this a try! It looks delicious!
Hahaha, “specific instructions not to touch it”- story of my life! It’s harder when there are more people in your house, too. Oh well- it’s a compliment! This looks delicious and I absolutely love the idea of putting cornmeal into a dessert cake. Crunchy yum!
haha tell me about it. I seriously have to hide things if I don’t want them to disappear… should have know better : )
I’ve made cornmeal lemon cake but never a butter cake but i just know it would be a delicious combination!
Cornmeal lemon cake sounds great too – I need to experiment more with cornmeal in dessert!
You have to try! I only did for the first time recently … and now feel like I have been missing out all this time! haha
I love when I find a cake I was “meant for”. So awesome! This recipe rocks!
Thanks Katrina! Have a great weekend!
I’m a big fan of cornbread, so this cake sounds amazing! I’m totally pinning this one! 🙂
Thanks Holly! It’s pretty awesome : )