Baking with cornmeal

Joined Feb 4, 2010
I just received a new baking book as a gift--it's beautiful, well-illustrated and written with excellent sidebars and plenty of interesting recipes. I am a good and experienced baker tackling anything except the most taxing pastries and I was looking forward to try something new so I prepared and baked a pear-cornmeal coffee cake.
What a disappointment! In spite of all the butter, the cake was dry as the desert sand and with just as much flavor. I had to prepare a lemon sauce to jazz it up and make it edible.
Have anyone had a similar experience? Or is cornmeal a bad idea for cakes?

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