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.
Final Note
If you bake cornbread at high altitude, check out this high altitude cornbread, that also includes instructions for baking it at sea level. It's another super tender cornbread made with buttermilk, but uses granulated sugar for the sweetener.
Maple-Strawberry Cornbread Mini Loaves
Ingredients
- 1 cup corn flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 large egg slightly beaten
- 1 cup buttermilk
- ½ cup Grade B maple syrup and more for serving
- 1 tablespoon unsalted butter melted
- 5 strawberries sliced lengthwise, and more for serving
Instructions
- 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!
Lauren Everson
Okay, these are adorable and sound delicious. Nice choice!
The Wimpy Vegetarian
Thanks so much Lauren! They were so so good.
cheri
Hi Susan, sounds like your having some fun with this secret recipe club. These mini loaves are gorgeous.
The Wimpy Vegetarian
I've really been enjoying it cherie. I've found so many new blog and recipes to try, and with an assignment - I actually make the recipes. It's been a very fun experience!
Lynn @ Turnips 2 Tangerines
Great SRC pick!! WE love corn bread in my family! I never would have thought to put maple syrup and strawberries with cornbread:) Looks delicious~ Lynn @ Turnips 2 Tangerines
The Wimpy Vegetarian
They were addictive, Lynn! Next up, I'm trying Avril's Strawberry Rhubarb Pie - so perfect for this time of year 🙂
Melissa
I love the addition of maple syrup and strawberry to the cornbread. I bet it is absolutely delicious! Great pick this month 🙂
Sarah E
My husband would love these little loaves! He's obsessed with maple and fresh berries! Happy Reveal Day 🙂
The Wimpy Vegetarian
Me too 🙂
SallyBR
What an interesting loaf! Love the fact that it is in mini-format, portion control by definition!
🙂
I love the addition of strawberries - BTW, isn[t her blog amazing? I've had it ages ago, maybe one day I'll get it again
The Wimpy Vegetarian
My biggest problem with portion control via small cakes is that I can then justify having more than one.... 🙂 Yes, loved Avril's blog!!
Dorothy at Shockingly Delicious
Oh yeah, grade B maple syrup all the way.
Erika
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!
The Wimpy Vegetarian
I finally had to freeze the last ones. I was eating them all...
Rebekah @ Making Miracles
Happy reveal day - great choice and very cool to see how you made it work for your tastes, so unique!
Jess @ Flying on Jess Fuel
These are so pretty!! And real maple syrup is one of my favorite things EVER!!
The Wimpy Vegetarian
Me too. I think I'd eat tofu if it had syrup on it 🙂
The Wimpy Vegetarian
that's exactly what made me think of pancakes ! I frequently put strawberries or other berries in my pancakes or on top of waffles and don't even think twice about the maple syrup.
The Wimpy Vegetarian
I absolutely loved going through your blog, Avril! I have so many things I want to make from it now 🙂
Nicole
I never thought of maple and strawberry together, but I guess it depends on the flavor of your syrup!
The Wimpy Vegetarian
that’s exactly what made me think of pancakes ! I frequently put strawberries or other berries in my pancakes or on top of waffles and don’t even think twice about the maple syrup.
Erin @ The Spiffy Cookie
Wow what a fun flavor for cornbread! I loved searching through your recipes this month.
The Wimpy Vegetarian
Me too :-). And thanks for the lovely comments about my blog!!
bakingaddict
I love strawberries and I love maple sryup. These mini loaves look really delicious and I can't wait to try them myself. Great SRC pick!
Norma Chang
I would most likely eat a whole loaf by myself, but they are mini so I need not feel guilty.
The Wimpy Vegetarian
Well, theoretically that's true, Norma. however it was just a justification for me to eat two....
apuginthekitchen
Those little loaves look delicious and dripping with maple syrup, oh my I want one.
The Wimpy Vegetarian
You'd love them, Suzanne!
Christine
Oh Yum! These look absolutely amazing! I've never tried to put fruit in cornbread but I think it's about time that I did!
mjskit
What a great idea to drizzle the maple syrup on the top of the cooked loaves. What absolutely scrumptious looking pancake breads! I see these in my future.
The Wimpy Vegetarian
I finally had to freeze the last few, MJ. I was eating them all up. My husband is sticking to his diet and only had a few bites. I hate it when he's more disciplined than I.
Couscous & Consciousness
Wow, these look gorgeous. I love the changes you made - adding a few strawberries can never be a bad thing, and I'm all for anything that gets an extra dose of maple syrup.
Sue
Choc Chip Uru
What a delicious loaf, it looks so juicy and full of sweet flavour 😀
Cheers
Choc Chip Uru
Azu
This cake looks delish! When you say corn flour, it's similar to cornmeal?
The Wimpy Vegetarian
Corn flour is a finer grain than cornmeal. It has the consistency of wheat flour. You can use cornmeal too, it won't affect the flavor at all, only the texture. Cornmeal gives a more rustic, grainy texture.
sara
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 🙂
The Wimpy Vegetarian
Thanks for dropping by, sara!
Terra
I am all over this recipe, love that you didn't add refined sugar. Looks delicious, Hugs, Terra
The Wimpy Vegetarian
Darlin' I need to seriously cut back on all sugar, but cutting back on refined sugar is surely a start. My body is not liking sugar these days...I know you're having your own issues with sugar.
Karen @ Karen's Kitchen Stories
Sally these look fabulous and I love anything Stonewall Kitchen too!
Karen @ Karen's Kitchen Stories
I'm sorry, I mean Susan!!!!!
The Wimpy Vegetarian
LOL! I've totally done the same thing!!! No worries. And I agree - I love anything Stonewall Kitchen !
Mary Kay @ Homemade Cravings
Love this combination and it looks soooo delicious!
nicole @ I am a Honey Bee
I love your idea of adding strawberries to the cornbread. And the maple syrup. Totally understand why you drizzled more on!
Hello from Group D!
Tara
Beautiful photo! Definitely going to try these 🙂
Anna Wilson
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 http://www.mccornbread.com to purchase your mixes. I’m sure you will enjoy the great taste!
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JB
I am looking forward to trying this recipe, but it doesn't say how many mini loaf pans it makes. Is it 5, one for each strawberry?
The Wimpy Vegetarian
I'm so glad you asked. I checked the recipe, and when I migrated to another recipe card program, the number of loaves was put into a place in the form where it wouldn't show up. I've corrected it now. The recipe makes 5 mini loafs (like the colorful paper based ones) or 2 regular loaf pans.