Description
A delightful treat that combines the sweetness of strawberries with the unique texture of cornmeal, perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Toss the sliced strawberries with a tablespoon of sugar and set aside.
- In a large bowl, mix cornmeal, all-purpose flour, baking powder, and salt.
- In another bowl, whisk together eggs, milk, melted butter, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients, stirring gently.
- Fold in the macerated strawberries and their juices.
- Transfer the batter into the prepared cake pan.
- Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For gluten-free, use a gluten-free flour blend.
- For vegan, substitute eggs with flax eggs and use plant-based butter and milk.
- Enhance flavor with lemon zest or cinnamon.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Strawberry Cornmeal Cake, Summer Dessert, Baking Recipe