Photo by Brannon Conza
Adding chopped strawberries to standard cornbread mix makes these corncakes extra moist and flavorful. If you don’t have the ingredients on hand to make your mix from scratch, you can substitute one box of your fave cornbread/muffin mix. Mix according to package instructions, adding in the diced strawberries and lemon zest. These fruity little cakes are perfect for dessert served with fresh whipped cream and strawberry slices.
1 cup white whole wheat flour
1 cup corn flour (fine ground corn meal)
½ tsp salt
1 tsp baking soda
2 tsp baking powder
½ cup honey
½ cup canola
1 cup buttermilk
1 cup diced strawberries
zest of 1 lemon
Preheat oven to 400˚.
Combine dry ingredients (flour through baking powder).
Combine wet ingredients, including strawberries and lemon zest.
Slowly add the dry ingredients into the wet, mixing well.
Pour batter into greased muffin tins. Bake for 15-20 minutes, until golden brown and a toothpick inserted comes out clean.
Remove corncakes from oven and let cool slightly.
Serve with fresh whipped cream and sliced strawberries.