Polenta Cake
Featuring Egg Beaters®, JHS® and Wesson®
Yield: 24 portions
Portion Size: 3 cakes plus 4 oz. sauce
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Buttermilk | 10 cups | |
| All-purpose Flour | 5 cups | |
| Cornmeal | 3¾ cups | |
| Egg Beaters® Frozen Egg Product, thawed | 29000 03169 | 1¼ cups |
| Unsalted butter, melted | 2/3 cup | |
| Sugar | ½ cup | |
| Baking Powder | 5 teaspoons | |
| Baking Soda | 2½ teaspoons | |
| Salt | 1¼ teaspoons | |
| Wesson® Cottonseed/Canola Blend | 27000 63334 | 6 cups |
| JHS® Raspberry Topping | 27000 11970 | 12 cups |
Preparation:
- Whisk together buttermilk, flour, cornmeal, Egg Beaters®, butter, sugar, baking powder, baking soda and salt.
- In a large hot sauté pan, heat Wesson® oil on medium heat and ladle about 2 oz. of the mixture into the hot oil.
- When the edges start to brown and the batter is a little firm, flip the cake and continue cook on second side until set and golden brown.
- Ladle JHS® Raspberry Sauce onto cakes and serve hot.
