| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- Cooking spray, for the pan
- 1 8.5-ounce package corn muffin mix
- 1/4 cup all-purpose flour
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup chopped strawberries
- 2 tablespoons strawberry preserves
- 3/4 cup heavy cream
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners’ sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
- Photograph by Antonis Achilleos
Nutrition Facts
| Calories | 330 |
| Total Fat | 17 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 57 milligrams |
| Sodium | 298 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 1 grams |
| Protein | 4 grams |
Reviews
Made it for the first time and was a great hit with my family
This is a family breakfast stable for us. I use a sweet cornbread mix and sometimes cinnamon. If we have a large spread or small these are always gone. It’s a good recipe to play with. You can mess it up. Add extra milk if you don’t like dryer bread.
I loved these! They are super easy to make, and are great to make on weeknights, and they taste delicious. I have allergies, so I had to replace each egg that the cornbread mix called for with 1 tablespoon of Sprite, and they still turned out really well. I will definitely be making these again!
Loved the combo! Simple and easy, the kids loved it! Easy on a week night!
This recipe was a miss for me. It was easy to make, but really wasn’t worth the effort. The cake flavor wasn’t bad, but it was pretty dry. My husband and I both ate only a few bites of these, then tossed the rest. Next time I’ll just make strawberry shortcake.