Happy almost weekend ladies!!

Ready to cook something yummy?

I had a friend in college from El Salvador. Her housekeeper in Miami made this cake-like food and I fell head-over-heels in love with it immediately. She gave me the recipe but I lost it. I tried to recreate it but it just didn’t work and I looked up recipes for it, but it just wasn’t the same. The one her housekeeper made was with Bisquick.

Unlike the Mexican snack of the same name, Salvadoran quesadilla is a rich, sweet dessert cake often found in local panaderías, or bakeries.

Now years later, I set out on a mission to make my own version. I saw cornmeal in the grocery store and picked that up. Then I saw Meyer lemons and I NEVER say no to Meyer lemons!! Sooo, my version is quite different from the El Salvador “quesadilla” but I think I did a pretty darn good job, if I do say so myself.


1 ½ cup flour

½ cup cornmeal

1 cup sugar

¼ cup sour cream

¼ cup cream cheese (I like the whipped kind)

1 ½ tsp. Baking powder

2 eggs

6 tbsp. Butter melted

Juice and zest from 1 Meyer lemon (regular lemon can be used)

Sesame seeds


Oven 350

Mix all ingredients in mixer till smooth.

Spread in greased, 13 x 9 pan.

Sprinkle sesame seeds on top.

Bake for 25-30 minutes until firm. Test with toothpick in the center.

Serve at a tea, for brunch, snack. You can even put fruit and whip cream over it like a poundcake. When it gets old, you can use it as a doorstop.

Pink Appetit!