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Cornmeal Sheet Cake

  • Yield: 6 servings


  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 cup cornmeal
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 1/2 cup milk
  • 1/2 cup simple syrup
  • 1 tablespoon butter
  • 1 small peach, sliced into 1 inch slices
  • 1/2 cup blueberries
  • 1/2 banana, sliced into 1-inch pieces
  • 1/2 pear, sliced into 1-inch slices
  • 1 cup caramel sauce
  • Whipped cream in pastry bag
  • Chiffonade of mint
  • Powdered sugar in shaker


  • Preheat oven to 350 degrees. Grease a half sheet pan with butter. Using an electric mixer, cream the butter and sugar together. Combine the cornmeal, flour, baking powder, and salt together. With the mixer on low, slowly add the cornmeal mixer to incorporate. Add the whole eggs and yolks, one at a time. In a steady stream, slowly add the milk. Pour the batter into a prepared pan. Bake for 15 to 20 minutes or until the cake is done. In a saute pan, heat the butter. Saute the fruits for 1 to 2 minutes. Stir in the caramel sauce and bring up to simmer. Remove from the heat. Place a square of the cake in the center of the plate. Spoon the sauce over the cake. Place a second layer of the cake over the fruit and finish with the sauce. Garnish with whipped cream, mint and powdered sugar.