Post by gayla on May 18, 2008 17:04:02 GMT -5
Strawberry Cornbread
1 1/3 cups cornmeal
2/3 cup flour
1/2 tsp salt
1 tsp baking powder
3/4 cup butter, softened
1 cup sugar (for sweeter bread, use 1/4-1/2 c. more sugar)
4 eggs
1 tsp vanilla extract
1/2 cup plain yogurt (I've also used vanilla)
1 cup sliced fresh strawberries (blueberries are good too)
Preheat oven to 350. Grease and flour a 9 inch round cake pan (I
use a greased cast iron skillet).
Sift together the cornmeal, flour, salt and baking powder, set aside.
In a medium bowl, cream together the butter and sugar. Beat in the
eggs, one at a time, then stir in the vanilla. Add the dry
ingredients alternately with the yogurt, stirring after each
addition. Finally, fold in the strawberries. Pour the batter into the
pan.
Bake for 45-50 minutes, or until a toothpick or knife inserted in
center comes out clean.
Cool in the pan on a wire rack for 30 minutes then invert onto a
serving plate.
My DH loves to eat this crumbled in a bowl with milk or with soft
vanilla ice cream and extra strawberries on top.