#Secret Recipe Club: Maple cornbread topped with strawberries and drizzled with more maple syrup.
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.
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
- Preheat oven to 350˚ F and butter the mini-loaf pans.
- 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.
- 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.
- 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.
- Easy enough for breakfast, beautiful enough for brunch. Now go make them!