• 1/2 pound butter softened
  • 6 Tbs. sugar
  • 6 eggs, separated
  • 2 boxes (8.5 oz each) corn muffin mix
  • 1 1/4 cup milk
  • 2 teaspoons baking powder
  • dash salt
  • 1/2 to 2 tsp. almond extract
  • 2 1/2 cups water
  • 3 cups sugar
  • 3 thick slices of lemon
  • 1 cinnamon stick


(Greek Corn Cakes with Syrup). Cream butter and then cream in sugar with 6 beaten egg yolks. Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand (not with mixer). Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan. Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm. Cut into squares or diamonds. Pour on hot syrup. Sprinkle with almonds.Garnish with maraschino cherries. Note: make syrup while cake is baking. Bring all syrup ingredients to a boil and boil until a thickened syrup (about 20 minutes).

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This is something I've never heard of before, but it sounds really delicious...kinda like a cornbread angel cake right? I'm not sure if I'd want to go the route of using syrup although it sounds yummy, it's just too sweet for me...but I'm thinking maybe some powdered sugar might do the trick along with the almonds and cherries.


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