So I had a couple of extra loaves of cornbread the other day and was looking for ways to use them.  Slicing and eating? Croutons? What about cake?!? So here’s what I came up with and it was delicious.

 

First, take the cornbread and break it up into pieces.  Then rub the pieces between your hands to break it into coarse crumbs.  You want about six cups of cornbread crumbs to start.

 

Set the crumbs aside in a bowl and get out the food processor. 

 

Process a stick of softened butter with 1 ¾ cups of sugar until combined.

 

Add the zest from three lemons, 5 eggs and a ½ cup of lemon juice to the butter/sugar mixture and process until combined.

 

Add this to the cornbread crumbs and mix well.

 

Let it sit for 10-15 minutes to soak up any excess liquid.

 

Spray a springform pan with pan spray and spoon in the cake mixture.

 

Bake at 350 degrees until set: 30-40 minutes

 

Cool and serve like you would any other cake.

 

In the photo is a grapefruit version I made with pound cake

 

 

 

NOTE: You can substitute pound cake crumbs for the cornbread crumbs but you may want to decrease the sugar somewhat to allow for the sugar in the pound cake.

 

NOTE: Substitute orange or lime juice and zest to change the flavors.