University of Illinois Extension
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Cornmeal Cake
Total : 5 hours


  • 1¾ cups blue cornmeal
  • ½ cup yellow cornmeal
  • 1 1/3 cups cold water
  • 3 cups boiling water
  • ¼ cup bulghur wheat
  • ¼ cup raisins
  • ¼ cup brown sugar


  1. In a large bowl, combine the two types of cornmeal.
  2. Slowly add the cold water to the cornmeal mixture, stirring to avoid lumps. Mix well.
  3. Slowly add the boiling water to the cornmeal mixture, stirring to avoid lumps.
  4. Add the bulghur wheat, raisins and brown sugar, and mix well.
  5. Line an 8 x 8 inch baking pan with foil. Pour the batter on top of the foil. Cover with more foil and bake at 250° for 4 hours. Remove the foil cover and bake an additional 30 minutes. Cake will be very moist, similar to densely cooked cereal.
  6. Cut cake into 9 squares.
Exchange: 2 starch, 1 fruit
Carbohydrate Units: 3
Nutrition Facts
Servings per Recipe:
9 squares, each one 2½ x 2½ inches in size
 Amount Per Serving
 Calories 200      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
15% Total Carbohydrate   44g
8%   Dietary Fiber   2g
0%   Sugars   0g
6% Protein   3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: