Recipe for Strawberry Cornmeal Muffin Cakes


    Strawberry Cornmeal Muffin Cakes

    Source: California Strawberry Commission

    Yield: 12 medium or 6 large desserts

    1 1/4 cups flour
    1 teaspoon baking powder
    Generous pinch of salt
    1/2 cup butter or margarine, softened
    2 cups powdered sugar
    2 eggs
    1/2 cup milk
    1/2 cup cornmeal
    1 cup whipping cream
    1 teaspoon sugar
    2 (1-pint) baskets fresh strawberries, stemmed and halved

    Preheat oven to 350 degrees F. Grease and flour 12 muffin cups or six 6-ounce custard cups.

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

    In 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 cornmeal. Spoon batter into prepared cups. Bake for about 30 minutes until springy to the touch and a wooden 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 muffin cakes topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.