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Mini cornbread loaves with strawberries and maple syrup.
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5 from 1 vote

Maple-Strawberry Cornbread Mini Loaves

Cornbread mini loaves made tender with buttermilk, and sweetened with maple syrup. Just before sliding them in the oven, top them with sliced strawberries. The recipe makes 5 mini loaves
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Bread
Cuisine: American
Keyword: cornbread mini loaves
Servings: 10
Calories: 164.8kcal
Author: Susan Pridmore

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
  • 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.
    Pro-tip: 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 pans, and arrange strawberry slices in a row, 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. Check by insert a knife into the bread. It should come out clean, or with a few crumbs.
  • Flip out the mini-loaves by first running a sharp knife around the edges, and then turning the mini-loaf pan upside down onto a cutting board or countertop. Mine popped out immediately.
  • Serve warm drizzled with warmed maple syrup poured over the top. Add a few more strawberries to the plate.Easy enough for breakfast, beautiful enough for brunch.

Nutrition

Calories: 164.8kcal | Carbohydrates: 30.9g | Protein: 3.8g | Fat: 3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Trans Fat: 0.05g | Cholesterol: 24.3mg | Sodium: 361mg | Potassium: 128.5mg | Fiber: 1.2g | Sugar: 11.2g | Vitamin A: 126.7IU | Vitamin C: 3.5mg | Calcium: 90.2mg | Iron: 1.6mg