Cornmeal Strawberry Cake Recipes

CRANBERRY CORNMEAL CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Tilt to grease sides of pan. Sprinkle with 3/4 cup brown sugar. Top with cranberries and raisins; set aside. , In a large bowl, cream the remaining butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornmeal and baking powder; add to creamed mixture alternately with milk. Carefully spread over cranberries and raisins., Bake at 350° for 55-60 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before inverting onto a serving platter. Serve warm.

BERRY CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
• Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
• Bake in preheated oven until top is golden brown, about 45 minutes.

CORNMEAL STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 425°F. In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Onto ungreased cookie sheet, drop dough in 6 mounds (about 1/3 cup each).
• Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
• In chilled medium bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until soft peaks form. To serve, split shortcakes. Fill and top with strawberry mixture and whipped cream.

CORNMEAL-STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 450 degrees. Cover baking sheet with foil.
• Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend. Add butter and pulse until mixture is uniformly crumbly. (Ingredients can be mixed by hand.) Transfer to a mixing bowl and lightly stir in egg and buttermilk, moistening ingredients so they can be gathered to make a soft dough.
• Pat dough on a lightly floured board to three-quarter-inch thickness. Cut into six four-inch rounds. Put on baking sheet and bake until barely beginning to brown, about 15 minutes. Cool on racks.
• Put strawberries in a bowl and sweeten to taste. Add kirsch. Whip cream until thickened, fold in two tablespoons confectioners' sugar and continue whipping until nearly stiff. Refrigerate until ready to serve.
• Split shortcakes. Spread bottom halves with some of the whipped cream and top with a layer of strawberries. Spread undersides of top halves with remaining whipped cream and put on cakes. Dust tops with remaining confectioners' sugar. Serve with additional berries spooned around cakes.