Maple Cornbread Mini Loaves with Strawberries

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

#Secret Recipe Club: Maple cornbread topped with strawberries and drizzled with more maple syrup.

Maple-Strawberry Cornbread Mini Loaves


It’s time again for our Secret Recipe Club  ‘reveal day’. For the uninitiated, the Secret Recipe Club is a group of around 100 food bloggers. Every month, we’re each assigned a blog to look through. We try a few recipes and chose one to post about. But all month long, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation!


This month I was assigned Avril’s Baking and Creating by Avril blog. Avril has been blogging since 2008 and is super-creative. She’s an amazing baker and has a separate blog for crafting. And she’s the force behind the Secret Recipe Club every month who keeps us all on track! I found a ton of recipes I want to try on her blog. Her French Rustic Tomato Tart is on the menu as soon my tomatoes ripen.  I love any quick bread with buttermilk added – they’re soooo tender – so I’m definitely making her Buttermilk Berry Muffins. I almost made them for today’s post. Then I almost made her Fresh Strawberry Crumble Cake. Strawberries are in season now, and are irresistible. Which is why I making her Strawberry-Rhubarb Crumble Topping Pie next.

But first, I had to make her Maple Cornbread Mini-Loaves, and because I had to do something with all the strawberries I bought for the Strawberry-Rhubarb Pie, I added a few to the batter. I’m a huge fan of cornbread and love maple syrup. I had to make them.

Because I love maple syrup so much, I decided to treat them like super-fat pancakes, and drizzle warm syrup on top as well.

To. die. For. And so easy to make.

Maple-Strawberry Cornbread Mini Loaves
Prep time
Cook time
Total time
Serves: Makes 5 mini-loaves
  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 1 large egg, slightly beaten
  • 1 cup buttermilk
  • ½ cup Grade B maple syrup, and more for serving
  • 1 Tbsp unsalted butter, melted
  • 5 strawberries, sliced lengthwise, and more for serving
  1. Preheat oven to 350˚ F and butter the mini-loaf pans.
  2. Combine the flours, baking powder, baking soda and salt together in a large bowl and whisk it around a bunch a times to evenly distribute the baking soda and powder through the flour.
  3. Form a well in the middle of the dry ingredients. Whisk together the egg and buttermilk, and pour into the well. Pour in the syrup and melted butter, and stir until the wet and dry ingredients are just barely combined. Don't over mix the batter - otherwise the cake could be a little chewy instead of the tender crumb you want.
  4. Pour the batter into the prepared mini- loaf pan, place 2 - 3 strawberry slices on top of the batter and bake for about 20 - 25 minutes. The batter around the strawberries will be the last of the batter to cook. Remove the mini-loaves by turning the mini-loaf pan upside down onto a cutting board or countertop. Mine popped out immediately. Serve warm with a drizzle of warmed maple syrup poured over the top. Add a few more strawberries to the plate.
  5. Easy enough for breakfast, beautiful enough for brunch. Now go make them!


Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.
Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce
Sgroppino (Italian dessert cocktail) with lemon sorbet, Prosecco, and vodka.
Zabaglione over strawberries
Socca with Greek Salad
Creamy Feta and Asparagus Casserole
Zucchini Quinoa Fritters with Feta
Celery Root Potato Gratin with Horseradish Cream and Barley


  1. says

    GORGEOUS photo, Susan!! I love that warm light. And cornbread that’s like a fat pancake? Um, sign me up. I am so tempted to go make this tonight!! But….I probably shouldn’t. Sigh. I would definitely eat it all myself!
    Erika recently posted..Flax Focaccia (TOAST!)My Profile

  2. says

    I so need these in my life!! They look super yummy. :) Love the idea of including strawberries in cornbread…that sounds awesome.

    Visiting from group A :)

  3. Anna Wilson says

    Marie Callender’s organic cornbread is to die for….I’ve used this mix for several years and everyone in my family loves it!!
    Now, it’s sort of a tradition for me and the little ones to have weekly baking sessions with MC’s cornbreads and muffins. You should visit their website today to purchase your mixes. I’m sure you will enjoy the great taste!

  4. says

    Oh my goodness! Amazing article dude! Thanks, However I am experiencing problems with your RSS. I don’t know the reason why I am unable to join it. Is there anybody having identical RSS problems? Anybody who knows the solution can you kindly respond? Thanks!!

    By the Way – Here’s the solution to your quest for higher profits using simple and fast website content. From this content marketing blog You can instantly download thousands and thousands of high quality plr articles on over 3000+ niche topics that you can edit and make use of as you wish. More quality content means more search results traffic plus much more profit. Content Marketing is really a relatively new twist on Content Building & Website Traffic Generating. Best wishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge