I was craving some sweet cornbread the other day, and as I started to prep the ingredients I glanced over at my fruit basket and noticed some strawberries that needed to be used sooner than later. About an hour later, a strawberry cornmeal cake was born. It’s like strawberry shortcake and cornbread had a delicious baby! I think this would also be delicious with blueberries or super ripe peaches… or any seasonal fruit, really! Let me know if you experiment.
This cake is tasty as is, but when I want to dress it up a bit I drizzle a little bit of balsamic glaze and top it with some mascarpone cheese. Whipped cream would also be great on top!
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened, plus more for baking dish
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 pound strawberries, hulled and halved
- balsamic glaze (optional garnish)
- mascarpone cheese (optional garnish)
- Preheat oven to 350F. Butter a 10" pie plate or springform pan generously and set aside.
- In a medium bowl, add the flour, cornmeal, baking powder, and salt and stir to combine.
- In another bowl, beat the softened butter and 1 cup of sugar together with a hand mixer until light and fluffy, about 3 minutes. Add in the egg and beat until combined, then add in the milk and vanilla extract and stir to combine. Pour the dry ingredients into the wet ingredients and mix to combine.
- Spread the batter evenly in pie plate or pan. Top with halved strawberries, keeping the berries close together. Sprinkle with remaining 2 tbsp of sugar and bake for 10 minutes at 350F. Reduce the heat to 325F and bake an additional 50-60 minutes, until a toothpick inserted comes out clean and the top is golden brown.
- If you like, drizzle with a little balsamic glaze and top with a dollop of mascarpone cheese.