Buttermilk Chess Pound Cake

Prep Time: 20 min
Serving size: 16 servings

Ingredients:

2 1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
5 eggs
2 cups Martha White® All-Purpose Flour
1 cup Martha White® Self-Rising Corn Meal Mix
1 cup buttermilk

Preparation Directions:

1. Heat oven to 350 degrees F. Grease and flour 10-inch tube or 12-cup Bundt® pan. In large bowl, combine sugar, butter and vanilla; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.

2. In medium bowl, combine flour and corn meal mix. Add to butter mixture alternately with buttermilk, beginning and ending with flour. Mix well after each addition. Pour batter into greased and floured pan.

3. Bake at 350 degrees F. for 50 to 65 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.

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