I felt like I was Emeril when I was making this cornmeal cake. August was watching, first from the front carrier and then from the high chair, and he was really exited about everything I did. Cream a softened stick of butter with a cup of sugar? He watches, rapt. Add a mixture of 1 cup cornmeal, 3/4 cup flour, 1 teaspoon baking powder and 3/4 teaspoon salt? A shriek and some arm waving, then more rapt watching as the paddle turns. Some coos of delight as I pour in 2/3 cup of milk, 2 eggs and one yolk and mix until lighter in color and texture, about 3 minutes.

Then from the high chair he burbled and babbled as I poured the mixture into an 8-inch springform pan (the only kind of 8-inch pan I have) and put it in a 400 degree oven for 40 minutes. (Since no one mentioned baking troubles in the comments on Epicurious I can only assume that it was my own oven's fault that I had to bake it for an hour and 10 minutes instead of the recommended 40.) Let it cool for 10 minutes, then brushed it with 1/3 cup of a rosemary sugar syrup I had made ahead (boil 3/4 cup each sugar and water with 1/3 cup coarsely chopped fresh rosemary, steep for 30 minutes, then strain).

I liked this cake a lot: dense, coarse texture and an interesting flavor from the cornmeal and the rosemary. Epicurious says to serve it with whipped cream and blackberries, but I think it can stand alone, too.