"Recipes are meant to be shared"...Ann Thibeault

Saturday, September 05, 2009

Sweet Cornbread Cake

Yesterday morning for breakfast I mixed up my favourite cornbread batter and made three mini loaves. I wanted something a little sweeter so I changed up the recipe a little. Increased the sugar and added a little orange zest to the mix. I tossed a few raspberries in a third of the batter. Moe ate the one with the fruit, and I took one of the others to work with me and we shared the third one this morning. Definitely something I will make again.

Served on one of my favourite boards by a local Island artist. This one has a "live edge".

The changes I made are highlighted.

Cornbread Muffins

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I have a number of cornbread recipes that I make but this is the most tender, melt in your mouth cornbread recipe You can make it in muffin tins, loaf pan or a springform pan

1 egg
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar ( increased to 1/2 cup)
1 teaspoon vanilla
Handful of fresh or frozen raspberries/blueberries/blackberries
Zest from one orange


Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. (Sprinkle tops with a little sugar.) If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a springform pan. Three small loaf pans.

8 comments:

  1. These are beautiful and so is that board. I was admiring it in an earlier post.

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  2. I never thought of adding fruit to cornbread. Looks delish.

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  3. This looks SO good! I love cornbread cakes but have never done with raspberries, just blueberries and apples.

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  4. mmmm. what a recipe. it looks very moist and delicious!

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  5. I haven't had cornbread in a while. Looks very appealing with the berries.

    I love the board. It means so much more to buy products from local artisans.

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  6. These look wonderful with those little pockets of berries throughout. Great idea.

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  7. Great recipe! I just finished making them with my 3 year old and had lots of fun. I used blueberries and a little dried orange rind as a sub for the zest and they are wonderful! Thank you for sharing this!

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