I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
Iiiiiiitt’s brunch tiiiime! You’ve enjoyed your weekly Saturday morning sleep in, and now it’s time to get fuelled up for the morning, before your day properly begins. The clock tells you it’s too late for breakfast, but it’s still too early for lunch. Your tummy, however, demands that you feed it right.now.
I often enjoy muesli, a bowl of cereal or a piece of toast for breakfast as they’re easy, light options, however brunch calls for something more filling and something fancier.
Oh, the dilemma. What’s one to do?
Waffles, pancakes, muffins, croissants, bacon, sausages, eggs and hash browns are all popular brunch menu items. Cinnamon rolls and breakfast casseroles are popular too. Whilst they’re all yummy and are nutritious to varying degrees, I like to think outside the square sometimes by experimenting with old and new ingredients. I like change and am not afraid to try new things!
Having cake for brunch is thinking outside the square, is it not? This isn’t just any cake though. It’s a quick and easy cake, made using P.A.N cornmeal. It’s a light cake that is not too rich or sweet, making it perfect for a weekend brunch.
I love the addition of cornmeal in cakes as not only does it give your cake a nutty flavor, but the cake will also be packed with extra nutrients thanks to the cornmeal. It’s flavored with lemon and raspberries, which are a great flavor combination.
This cake comes together very quickly and demands only a very simple process from start to finish, making it the perfect brunch recipe.
What do you enjoy eating for brunch?
*If you’re after more yummy recipes made using cornmeal, I suggest you visit their Tumblr page. Ohmygoodness such #PANfan yumminess never existed.*
Recipe adapted from epicurious.com