Strawberry Cornmeal Muffin Cakes

Contributed By: calstrawberry
California Strawberry Commission

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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: American
Special Features: Kids can help make it
Kids can help make it
Make Ahead
Meal Type: Breakfast & Brunch
Snack
Dessert

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Ingredients

1 1/4 cups Flour
1 tsp Baking powder
Generous pinch of salt
1/2 cup Butter softened
2 cups Powdered sugar
2 Eggs
1/2 cup Milk
1/2 cup Corn meal
1 cup Whipping cream
1 tsp Sugar
2 pint Baskets (1 lb) fresh California Strawberries, stemmed and halved

Preparation

Heat oven to 350 degrees.

Grease and flour 12 muffin cups or 6 (6 oz) custard cups.

Mix together flour, baking powder and salt; set aside.

In a mixer bowl cream butter. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend thoroughly. Blend in corn meal.

Spoon batter into prepared cups.

Bake in 350 degree oven about 30 minutes until springy to the touch and pick inserted into center comes out clean; cool 5 minutes. Turn out onto rack to cool completely.

Beat cream and sugar to form soft peaks. Serve muffins topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.

Yield: 12 medium or 6 large desserts.