#Secret Recipe Club: Maple infused 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.
Now go check out the rest of the group’s recipes!