Strawberry Corn Cakes
Try this Strawberry Corn Cakes recipe, or contribute your own.
Try this Strawberry Corn Cakes recipe, or contribute your own.
- salt pinch
- vanilla extract 1 teaspoon
- all purpose flour 1 cup (125g)
- for the coconut whipped cream:
- 2 cans full fat unsweetened coconut milk
- cornmeal 1 cup (120g)
- vegan sugar 1/4 cup (50g)
- baking powder 1 tablespoon (15g)
- milk alternative (* i love oat milk) 1 cup (240ml)
- apple cider vinegar (or white vinegar) 2 teaspoons
- unsweetened apple sauce 1/4 cup (50g)
- frozen or fresh corn kernels 1 cup
- for the strawberry compote:
- fresh or frozen strawberries 1 pint
- fresh strawberries 1 pint
- granulated sugar *optional 1 tablespoon - 1/4 cup
- granulated or confectioners sugar 4 tablespoons
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Jumbo Muffin (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Combine the vinegar with the milk alternative then add the vanilla extract & applesauce to that
- Combine all the dry ingredients in a large mixing bowl and sift or whisk together to blend well.
- Add the liquids to the dry ingredients and whisk smooth
- Add the corn and mix well
- Portion into muffin tins (I am using a Jumbo Muffin pan but you can use a standard size pan and you will get 12 muffins)
- Bake in a preheated 350°F oven for approximately 30 minutes for the large ones (the time will vary depending on the size of your muffins) but a general rule of thumb for done-ness is when they are springy to the touch when you gently press the centers
- Cool the muffins while you prepare the strawberry compote
- For the Compote: Place the first measure of fresh (or frozen) strawberries in a heavy bottom sauce pot and add the optional sugar
- Cook over medium heat stirring frequently until the berries break down to a mushy pulp, the mixture may boil but be careful not to scorch, best to keep at a high simmer
- You can leave the compote chunky or puree in a blender or with a stick blender to your desired consistency
- Add the other pint of fresh chopped strawberries
- For the Coconut Whipped Cream: Be sure to place the cans of coconut milk in the refrigerator overnight before beginning this project
- When you open the cans they will have a layer of coconut fat on top.
- Skim the coconut fat off the top and save the leftover coconut milk for another recipe or it is great in a breakfast smoothie!
- Place the coconut fat in a large mixing bowl and with a whip attachment whip to soft peaks, add the sugar and whip to firm peaks
- Assemble the corn cakes as shown in the video
A Taste of Summer: Strawberry Corn Cakes – A Busy Mom's Delight
Life as a working mom is a whirlwind. Between juggling deadlines, school pick-ups, and endless to-do lists, finding time for anything beyond the bare minimum feels like a luxury. But even in the midst of the chaos, I believe in savoring the simple pleasures – and that includes delicious, homemade food. These Strawberry Corn Cakes are my latest obsession. They're quick to make, incredibly flavorful, and best of all, they feel a little bit like a mini-vacation from the everyday grind.
The inspiration for this recipe struck me during a rare moment of peace – a quiet Sunday morning. I was browsing through old cookbooks, searching for something that would be both easy and satisfying. The combination of sweet strawberries and subtly sweet cornmeal just seemed perfect. The result is a delightful breakfast or brunch treat, but honestly, I've been known to sneak one (or two) for an afternoon pick-me-up.
What makes these corn cakes truly special isn't just the taste; it's the ease of preparation. The batter comes together in minutes, and the baking time is surprisingly short. I love using a jumbo muffin tin for larger cakes, but a standard muffin tin works just as well. The texture is perfectly moist and slightly crumbly – the ideal balance of textures.
And then there's the strawberry compote. This isn't just any old compote; it's a burst of summer sunshine in every bite. I use both fresh and frozen strawberries, depending on what's available at the market. The optional sugar is a nice touch, balancing the slight tartness of the berries. You can adjust the sweetness to your preference, leaving it chunky or pureeing it for a smoother consistency. It’s incredibly versatile!
The crowning glory? The coconut whipped cream. This is a game-changer. It's light, fluffy, and subtly sweet, adding a delightful contrast to the corn cakes' earthy notes. Make sure to chill your coconut milk overnight – this is key to getting that perfect whipped cream texture. If you're not a fan of coconut, you can easily substitute it with your favorite whipped topping. But trust me, the coconut whipped cream is worth the effort.
These Strawberry Corn Cakes are a testament to the idea that even the busiest among us can find time for delicious, homemade food. They are a celebration of simple ingredients, transformed into something extraordinary. They’re perfect for a lazy weekend brunch, a quick weeknight dessert, or even a special occasion. So, go ahead, treat yourself. You deserve it.
Beyond the Recipe: The beauty of this recipe lies in its adaptability. Feel free to experiment with different fruits – blueberries, raspberries, or even peaches would work wonderfully. You can also play with spices – a dash of cinnamon or nutmeg would add warmth and complexity to the flavor profile. Let your creativity run wild!
Serving Suggestions: These corn cakes are delightful on their own, but they can also be elevated to new heights with a variety of accompaniments. A dollop of extra whipped cream, a drizzle of honey, or a sprinkle of powdered sugar are all excellent additions. Serve them alongside a fresh salad for a balanced and satisfying meal. Or, simply enjoy them as a delicious treat!
So, the next time you're feeling overwhelmed by the demands of your day, remember these Strawberry Corn Cakes. They're a reminder that even in the midst of chaos, there's always time for a little bit of sweetness, a little bit of joy, and a whole lot of flavor.
Ingredients You'll Need:
For the Corn Cakes:
- Salt (a pinch)
- Vanilla extract (1 teaspoon)
- All-purpose flour (1 cup)
- Cornmeal (1 cup)
- Baking powder (1 tablespoon)
- Milk alternative (1 cup)
- Apple cider vinegar (2 teaspoons)
- Unsweetened applesauce (1/4 cup)
- Frozen or fresh corn kernels (1 cup)
For the Strawberry Compote:
- Fresh or frozen strawberries (1 pint)
- Fresh strawberries (1 pint)
- Granulated sugar (optional, 1 tablespoon - 1/4 cup)
For the Coconut Whipped Cream:
- 2 cans full-fat unsweetened coconut milk
- Granulated or confectioners' sugar (4 tablespoons)
