Gooey Butter Cake
- All Purpose Flour - 3 cups
- Cornmeal - 1/2 cup
- Morton's kosher salt - ¾ tsp
- Sugar - ¾ cup
- Cold Butter - 14 oz
- Organic valley cream cheese - 24 oz
- Powdered Sugar - 2 lbs
- Lemon Juice - 1/2 lemon
- Vanilla paste - 1 teaspoon
- Eggs - 6
place all crust ingredients in food processor and cut in until resembles course meal
Cream the cheese, powdered sugar, juice, vanilla paste very well
Beat in the eggs to incorporate.
press 1/3c (1.9oz) crust into 3.5 inch cast iron skillet. bake for about 7 minutes in 325 convection until just set, no color.
pour 3.45 oz filling over crust and bake at 350 until firm, will become golden.