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Strawberry Corn Cakes

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These Strawberry Corn Cakes are soft, tender, and filled with juicy strawberries for a sweet and comforting treat. The cornmeal adds a lightly crisp texture and rustic flavor that pairs beautifully with the fresh berries, making them perfect for breakfast, brunch, or dessert.

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberries
  • Butter or oil, for cooking

Instructions

  1. In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
  2. In another bowl, mix the milk, eggs, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Gently fold in the diced strawberries.
  5. Heat a lightly greased skillet or griddle over medium heat.
  6. Scoop portions of batter onto the skillet to form small cakes.
  7. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.
  8. Serve warm with extra strawberries, whipped cream, syrup, or honey if desired.

Notes

  • Frozen strawberries can be used if thawed and drained well.
  • Lemon zest adds a bright citrus flavor that pairs well with the berries.
  • Whole wheat flour can replace part of the all-purpose flour for a heartier texture.
  • Blueberries or raspberries make delicious additions to the batter.
  • These corn cakes freeze well for easy future breakfasts.

Nutrition

Find it online: https://cookedbymaya.com/strawberry-corn-cakes/