This frosted strawberry cake is something you must try if you adore the delicious flavor, scent, and color of strawberries.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 teaspoon salt
- 1 egg
- ¼ cup shortening, melted
- 1 cup milk
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.
- In a large bowl, stir together the cornmeal, flour, sugar and salt. Make a well in the center and pour in the egg, shortening and milk. Stir until well blended. Spoon batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 209 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made it at least 10 Times. I leave the sugar out. Sometimes use buttermilk instead. I make corn sticks and this recipe is more than Suitable! these turn out on the ‘crunchy’ side so they don’t fall apart like cake. Perfect accessory to a bowl of beef stew or chili. Another, way is cut the flower and corn meal to thirds and add a third of leftover mashed potatoes. It makes them more tender and moist if you like it that way too. I call it cornbread with a “p’ instead of a ‘c’ ;-0
Fabulous! I made full-sized muffins instead, and the recipe made 12. Great flavor and texture. I will definitely repeat!
It was good for Passover week , but not the same as traditional cornbread . I used margerine , instead of shortning . You could use just corn and no flour , if you are worried about tradition . ( mixed grains ) I personally believe it meets scriptural requirements .
I have been looking for a johnny cake recipe that I used to have, that came out more like cake… I found and prepared this recipe as it seamed to have same amount of ingredients that I used before. I was very dissapointed… it came out dense and hard, and I even added a second egg to help fluff it up more.
Sweet Amy, you will missed by all. I’m so glad I had the opportunity to know you on The Quality Cook forum. This recipe has such a special meaning, not just because it’s tasty, but also because it was yours. Thank you, our friend.
My church does not allow baking powder or other leavening agents during passover so this recipe is great for us! I added a tablespoon of sour cream and a teaspoon of vanilla for extra flavor, and it turned out really delicious and moist. I baked it on a greased loaf pan and cut it into pieces it right after I took it off the oven. It took exactly 20 minutes to bake. I will keep this in my recipe book for years to come! Thank you!
It was alright for not being “fluffy” – good for when you don’t have alot in the house. probably btter with a soup that you could dip it in.
This will be a great addition next year! My church personally does not allow baking powder since it is a leaven and we don’t ban mixtures of grains since they are not leavening agents lol.. So this is perfect for me!
WOnderful! Thanks so much ~ This week of “unleaven bread” has truely challenged me.. couldn’t of found this at a better time!!! Todah~
6-21-11 I love you, Amy. You will be missed. You were one of my dearest, oldest friends. You were so sweet and thought of others first and then yourself. Please be at peace. (((((This is a great cornbread recipe when you find yourself out of baking powder! I have made this several times, and we really like this recipe! Thanks Amy and Katie for posting! ~~~Dana~~~(;))))))
I substituted melted butter for the shortening. They were good but dense and a little dry. EDIT: They became hard and even more dry the next day…won’t make these again.
I was a little dubious about trying this recipe and thought the mixture was too runny to work properly… But after it was cooked, it was PERFECT! This is my new personal cornbread recipe. Thanks!