Buttermilk cornmeal desserts evoke summer’s rustic charm with their comforting flavors. Highlights include the Buttermilk Cornmeal Cake glazed with honey, sweet and creamy Cornmeal Pudding, and delightful Blueberry Cornmeal Muffins. Southern Buttermilk Cornbread pairs beautifully with fresh peaches, while Cornmeal Crumble Tarts showcase seasonal berries. For a twist, try Strawberry Cornmeal Upside-Down Cake or invigorating Buttermilk Cornmeal Ice Cream. Chilled Cornmeal Pudding with caramel sauce and Cornmeal Layered Parfaits add variety to any summer table. There’s much more to explore.
Buttermilk Cornmeal Cake With Honey Glaze
Buttermilk Cornmeal Cake with Honey Glaze is a delightful Southern-inspired dessert that perfectly balances the earthy flavors of cornmeal with the tanginess of buttermilk.
This moist and tender cake is generously topped with a sweet honey glaze, making it an ideal treat for summer gatherings, picnics, or a cozy afternoon tea.
With a preparation time of about 20 minutes and a baking time of 30-35 minutes, you’ll find this cake an easy yet impressive addition to your dessert repertoire.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup honey (for glaze)
- 1 tablespoon lemon juice (for glaze)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk to blend.
- In a separate bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract into the butter mixture until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the honey glaze by combining the honey and lemon juice in a small saucepan over low heat. Stir until smooth and warmed through.
- Once the cake is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
- While the cake is still warm, drizzle the honey glaze over the top, allowing it to soak into the cake.
Variations and Tips:
- For added flavor, consider incorporating lemon or orange zest into the batter.
- Substitute agave syrup or maple syrup for honey in the glaze if preferred.
- To make a layered dessert, bake two round cakes and layer them with whipped cream and fresh fruits in between.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
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Sweet Cornmeal Pudding
Sweet Cornmeal Pudding is a delightful dessert that captures the essence of summer with its sweet, creamy texture and subtle corn flavor.
This comforting dish is ideal for those seeking a warm, satisfying finish to any meal or a delightful treat to enjoy on a sunny afternoon. With a preparation time of approximately 10 minutes and a cooking time of about 30 minutes, this pudding is quick to whip up, yet luxurious enough to impress guests at a gathering.
Ingredients:
- 1 cup cornmeal
- 4 cups buttermilk
- 1 cup sugar
- ¼ cup butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- Optional: cinnamon or nutmeg for garnish
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the cornmeal, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and then mix in the buttermilk, melted butter, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid over-mixing.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the pudding is set in the center and lightly golden on top. A toothpick inserted should come out clean.
- Once done, remove from the oven and allow to cool slightly before serving. Optionally, sprinkle with cinnamon or nutmeg for an extra flavor boost.
Variations and Tips:
- For a richer flavor, consider adding a splash of coconut milk or almond milk in place of some of the buttermilk.
- Mix in fruits, such as fresh blueberries or strawberries, for a fruity twist.
- Serve warm with a drizzle of honey or maple syrup, or chilled topped with whipped cream for a light summer dessert.
- This pudding can also be made in individual ramekins for a more elegant presentation. Adjust the baking time accordingly, reducing it to around 20-25 minutes for smaller portions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be enjoyed cold or reheated.
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Blueberry Cornmeal Muffins
Blueberry Cornmeal Muffins are a delightful twist on the classic muffin, blending the rich texture of cornmeal with the sweet burst of fresh blueberries. Perfect for breakfast, brunch, or as an afternoon snack, these muffins are a delightful way to embrace the summer harvest.
With a preparation time of about 15 minutes and a baking time of 20-25 minutes, you can have a fresh batch ready in no time to share with family and friends or enjoy all to yourself.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (can substitute with frozen)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract, mixing until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a more pronounced corn flavor, use coarser cornmeal or substitute a portion of the all-purpose flour with additional cornmeal.
- Try adding zest from one lemon or orange to enhance the muffins with a citrus note.
- If fresh blueberries aren’t available, frozen berries work just as well; do not thaw beforehand to prevent bleeding into the batter.
- These muffins can be stored in an airtight container for up to three days or frozen for longer preservation. Just reheat in the oven for a few minutes to restore freshness before serving.
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Southern Buttermilk Cornbread With Peaches
Southern Buttermilk Cornbread with Peaches is a delightful fusion of sweet and savory, perfect for summer gatherings or a comforting family meal. This dish blends the classic flavors of moist, buttery cornbread with the juicy sweetness of fresh peaches, creating a satisfying treat that is ideal for brunch, dessert, or as a side dish.
With a preparation time of about 20 minutes and an additional 25 minutes for baking, you can have this delicious cornbread on the table in less than an hour.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh peaches, peeled and diced (or canned peaches, drained)
- Optional: additional peach slices for garnish
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well.
- In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the diced peaches.
- Grease a 9-inch round or square baking pan with butter or cooking spray. Pour the mixture into the prepared pan.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for a few minutes before serving. Optionally, top with additional peach slices for presentation.
Variations and Tips:
- Add spices: Consider adding a pinch of cinnamon or nutmeg to the batter for a warm flavor.
- Swap fruits: Experiment with other fruits such as blueberries, blackberries, or nectarines for different flavor profiles.
- Serve warm or cold: This cornbread is delicious served warm with a pat of butter or allowed to cool and served with whipped cream for dessert.
- Storing leftovers: Keep any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.
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Cornmeal Crumble Tarts With Fresh Berries
Cornmeal Crumble Tarts with Fresh Berries are a delightful and versatile dessert that encapsulates the flavors of summer. This dish combines a crumbly, buttery cornmeal crust with a variety of fresh berries, making it an ideal treat for gatherings, picnics, or simply to enjoy at home. With a preparation time of about 30 minutes and a baking time of 30 minutes, you can whip up these tarts quickly and impress your friends and family.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups mixed fresh berries (such as blueberries, raspberries, strawberries, and blackberries)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
Cooking Steps:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Make Crust Mixture: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well. Add the softened butter, egg, and vanilla extract. Use your hands or a fork to mix until crumbly but combined.
- Prepare Tart Pans: Lightly grease tart pans or a baking dish. Press two-thirds of the crumb mixture into the bottom of the pans to form a crust, leaving the top for the crumble.
- Prepare Berries: In a separate bowl, combine the fresh berries with lemon juice. If using, sprinkle the cornstarch over the berries to help absorb excess moisture. Gently fold the berries until well coated.
- Assemble Tarts: Pour the berry mixture evenly over the pressed cornmeal crust in the tart pans. Sprinkle the remaining crumb mixture over the top of the berries.
- Bake: Place the tart(s) in the preheated oven and bake for about 30 minutes or until the topping is golden brown.
- Cool and Serve: Allow the tarts to cool for at least 10 minutes before serving. Enjoy warm or at room temperature.
Variations and Tips:
- Berry Selection: Feel free to use any combination of berries you like, or incorporate other fruits such as peaches or cherries.
- Sweetness Adjustment: Adjust the sugar in the crust or the fruit mixture according to your taste and the sweetness of the berries.
- Serving Suggestions: Serve with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream for extra indulgence.
- Make Ahead: The crust can be prepared in advance and stored in the refrigerator. Assemble the tarts just before baking for the best texture.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to refresh the crumble before serving.
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Buttermilk Cornmeal Cream Pie
Buttermilk Cornmeal Cream Pie is a delightful twist on a classic dessert, combining the creamy richness of buttermilk with the rustic texture of cornmeal.
This pie is perfect for summer gatherings or family barbecues, offering a sweet and comforting finish to any meal. Preparation takes about 30 minutes, plus chilling time, making it a relatively easy dessert to whip up ahead of time.
Ingredients:
- 1 ½ cups coarsely ground cornmeal
- 1 cup buttermilk
- 1 cup granulated sugar
- ½ cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional)
- 1 prepared pie crust (homemade or store-bought)
- Whipped cream (for serving)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cornmeal, buttermilk, and sugar. Stir until well mixed and let it sit for about 15 minutes to allow the cornmeal to soften.
- In a separate bowl, whisk together the heavy cream, eggs, vanilla extract, salt, and nutmeg (if using). Blend this mixture into the cornmeal mixture until smooth.
- Pour the filling into the prepared pie crust, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the center is set and the top is lightly golden.
- Remove the pie from the oven and let it cool to room temperature before refrigerating for at least 2 hours to allow it to chill and firm up.
- Once chilled, slice and serve topped with whipped cream.
Variations and Tips:
- Add Fruit: For a fruity twist, fold in some fresh berries or sliced peaches to the filling before pouring it into the crust.
- Flavor Infusions: Experiment with different extracts such as almond or lemon for a unique flavor profile.
- Grain Alternatives: Substitute part of the cornmeal with ground oats for a different texture and taste.
- Serve Chilled or Warm: This pie is delicious both chilled and slightly warmed—choose whichever you prefer!
- Garnishing: Enhance presentation by garnishing with mint leaves or citrus zest on top of the whipped cream.
Enjoy your revitalizing Buttermilk Cornmeal Cream Pie, a sweet centerpiece for your summer celebrations!
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Lemon Cornmeal Shortbread Cookies
Lemon Cornmeal Shortbread Cookies are a delightful treat that beautifully blend the nutty flavors of cornmeal with the zesty brightness of lemon.
These cookies have a sandy, crumbly texture that melts in your mouth, making them not just a dessert but a perfect companion for afternoon tea or as a light snack. They are perfect for summer gatherings, picnics, or simply indulging in at home. The total preparation time is approximately 30 minutes, with an additional 30 minutes for chilling before baking.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- Optional: granulated sugar for sprinkling on top
Cooking Steps:
- In a medium bowl, whisk together the all-purpose flour, cornmeal, powdered sugar, salt, and baking powder until well combined. Set aside.
- In a large bowl, cream the softened butter and lemon zest together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the fresh lemon juice and vanilla extract to the butter mixture, mixing until thoroughly combined.
- Gradually add in the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently shape the dough into a log (about 2 inches in diameter) and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Once the dough is chilled, remove it from the refrigerator and slice it into 1/4-inch thick rounds. Place them on the lined baking sheet, leaving space between each cookie.
- If desired, sprinkle a little granulated sugar on top of each cookie for added sweetness and a lovely crunch.
- Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variations and Tips:
- For a twist, try adding in a teaspoon of poppy seeds or a touch of dried lavender for an herbal note.
- You can substitute lime juice and zest for a lime cornmeal cookie variation.
- These cookies store well in an airtight container for up to a week and can be frozen for future enjoyment.
- For a festive touch, dip half of each cookie into white chocolate and sprinkle with crushed nuts or coconut before it sets.
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Strawberry Cornmeal Upside-Down Cake
Strawberry Cornmeal Upside-Down Cake is a delightful summer dessert that combines the sweetness of ripe strawberries with the rustic texture of cornmeal.
Ideal for family gatherings, picnics, or a fresh summertime treat, this cake is both visually appealing and delicious. With a preparation time of just 20 minutes and a baking time of 40 minutes, it’s an easy recipe to whip up and share with friends and loved ones.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, for the bottom of the pan
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and sprinkle the bottom with brown sugar.
- In a medium bowl, toss the sliced strawberries with lemon juice. Arrange the strawberries in a single layer on top of the brown sugar in the prepared pan.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Whisk until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Pour the batter over the arranged strawberries in the cake pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate. Let it rest for another 10 minutes before slicing and serving.
Variations & Tips:
- For added flavor, consider mixing in a teaspoon of almond extract or adding a pinch of cinnamon to the batter.
- You can substitute the strawberries with other fruits like peaches, blueberries, or cherries based on seasonal availability.
- Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent touch.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days. Reheat slices in the microwave for a warm treat.
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Buttermilk Cornmeal Ice Cream
Buttermilk Cornmeal Ice Cream is a delightful and creamy dessert that combines the unique flavor of cornmeal with the tanginess of buttermilk. Perfect for summer gatherings or as a special treat for family, this ice cream is sure to impress both friends and dessert lovers alike.
With a preparation time of about 30 minutes (plus chilling and churning time), it’s a relatively easy recipe to follow, making it ideal for home cooks looking to create something unique and invigorating.
Ingredients:
- 1 cup buttermilk
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup cornmeal
- 1 teaspoon vanilla extract
- Pinch of salt
Cooking Steps:
- In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar over medium heat. Stir occasionally until the sugar is completely dissolved, and the mixture is warm (but not boiling).
- Gradually whisk in the cornmeal and salt, continuing to stir to prevent any lumps. Cook the mixture over medium heat, stirring constantly, until it thickens slightly, about 5–7 minutes.
- Remove the saucepan from heat and stir in the buttermilk and vanilla extract until well combined. Allow the mixture to cool to room temperature.
- Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight to chill thoroughly.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Variations & Tips:
- For a sweeter ice cream, consider adding an additional 1/4 cup of sugar, or mix in some honey or maple syrup for added flavor.
- You can infuse the ice cream with flavors like lemon or lime by adding the zest of one fruit into the milk mixture while cooking.
- If you don’t have an ice cream maker, pour the mixture into a freezer-safe bowl and stir every 30 minutes for a few hours until it’s reached a soft-serve consistency.
- Serve with fresh berries or a drizzle of honey for an even more indulgent treat.
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Chilled Cornmeal Pudding With Caramel Sauce
Chilled Cornmeal Pudding with Caramel Sauce is a delightful dessert that offers a revitalizing and creamy texture, making it perfect for summer gatherings or a cozy family meal.
With its subtle sweetness and rich caramel topping, this dish is appealing to both children and adults alike. The preparation time is approximately 20 minutes, with an additional chilling time of at least 2 hours, making it an easy yet impressive addition to your dessert repertoire.
Ingredients:
- 1 cup cornmeal
- 4 cups buttermilk
- 1 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 1 cup heavy cream (for caramel sauce)
- 1 cup brown sugar (for caramel sauce)
- 1/4 cup corn syrup (for caramel sauce)
- Pinch of salt (for caramel sauce)
Cooking Instructions:
- In a medium saucepan, combine the cornmeal, buttermilk, sugar, and salt. Stir well to combine and break up any lumps.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble, about 10-15 minutes.
- Once thickened, remove the saucepan from heat and stir in the vanilla extract and unsalted butter until fully incorporated.
- Pour the pudding into a mold or individual serving cups. Allow it to cool at room temperature for about 30 minutes before covering and transferring it to the refrigerator. Chill for a minimum of 2 hours or until set.
- For the caramel sauce, combine the heavy cream, brown sugar, corn syrup, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly until the mixture comes to a simmer and the sugar has dissolved.
- Once simmering, reduce the heat to low and cook for an additional 5-7 minutes until the sauce thickens slightly. Remove from heat and allow to cool.
- Once the pudding is chilled, remove it from the mold and slice or serve individual cups topped with the warm caramel sauce.
Variations and Tips:
- For a twist, add a hint of citrus by stirring in the zest of a lemon or orange to the mixture before chilling.
- Experiment by adding spices such as cinnamon or nutmeg to the pudding for added flavor.
- Top with fresh berries or chopped nuts for added texture and flavor contrast.
- Store any leftover caramel sauce in the refrigerator; it can be reheated on the stove or in the microwave before serving.
- This pudding can also be made in advance, making it a great choice for entertaining.
Cornmeal Layered Parfaits With Seasonal Fruits
Cornmeal Layered Parfaits with Seasonal Fruits are a delightful and visually appealing dessert that combine the rustic charm of cornmeal with the sweetness of fresh seasonal fruits.
Perfect for summer gatherings, family picnics, or as a revitalizing treat to enjoy at home, this dish can be made in about 30 minutes, plus chilling time. The creamy buttermilk layer pairs beautifully with the fruity layers, offering a tasty and wholesome sweetness that’s great for both kids and adults.
Ingredients
- 1 cup yellow cornmeal
- 2 cups buttermilk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh seasonal fruits (e.g., berries, peaches, mangoes)
- Mint leaves for garnish (optional)
Directions
1. Prepare the Cornmeal Mixture: In a saucepan, combine the cornmeal, buttermilk, sugar, vanilla extract, and salt. Cook over medium heat, stirring continuously until the mixture thickens and starts to bubble (about 5-7 minutes).
Remove from heat and let cool completely.
2. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue mixing until stiff peaks form.
3. Layer the Parfaits: In serving glasses or cups, start by adding a layer of the cooled cornmeal mixture, then a layer of whipped cream.
Follow with a generous layer of your choice of fresh fruit (sliced or whole, depending on the type). Repeat the layering process until the glasses are filled, finishing with a layer of fruit on top.
4. Chill: Place the assembled parfaits in the refrigerator for at least 1 hour to firm up and allow the flavors to meld.
5. Serve: Before serving, garnish the top with fresh mint leaves if desired. Enjoy your Cornmeal Layered Parfaits chilled!
Variations and Tips
- Change Up the Fruit: Depending on the season, consider using strawberries, blueberries, raspberries, or diced stone fruits like peaches or nectarines for different flavor profiles.
- Add Crunch: For added texture, layer in some granola or crushed nuts between the cornmeal and whipped cream.
- Flavor Twists: Experiment with flavored extracts like almond or lemon zest in the cornmeal mixture for an extra zing.
- Make Ahead: These parfaits can be prepared a few hours in advance, making them perfect for entertaining. Just make sure they are covered to prevent drying out.
Enjoy making and serving this charming summer dessert that’s sure to impress!
