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Start by beating the butter and sugar in the bowl of a stand mixer until light and fluffy, about 2-3 minutes.
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Add the eggs, one at a time, and then the vanilla - beating to incorporate after each addition.
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Scrape down sides of bowl with a rubber spatula.
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Whisk together the flour, cornmeal, salt, baking powder, and nutmeg.
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Add the flour mixture to the batter in 3 parts, alternating with the buttermilk, starting and ending with flour.
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Incorporate each addition well before adding the next, but don't over-beat mixture. Spread the batter in the prepared pan and smooth the top.
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Bake until the top is puffed and golden brown and a toothpick inserted in the cake comes out clean, about 35 minutes. Let cool.