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Strawberry cornbread
Nb persons: 16
Yield:
Preparation time:
Total time: 50 minutes
Source:
| Hands on time: 15 minutes. Total time: 50 minutes. Ingredients: | |
| Cooking spray | |
| 2 cups | sliced frozen unsweetened strawberries |
| fresh strawberries, alternative | |
| 4 Tbsp | Sucanat, divided |
| 2 Tbsp | strawberry jam |
| 1 cup | yellow cornmeal |
| 1 cup | corn flour or masa |
| 1/2 cup | whole-wheat pastry flour |
| 1 tsp | baking soda |
| 2 tsp | cream of tartar |
| 1/2 tsp | sea salt |
| 1 cup | nonfat Greek yogurt |
| 1/2 cup | plain unsweetened soy milk |
| 2 | whole eggs |
| 1/4 cup plus 1 Tbsp | honey, divided |
| 2 Tbsp | olive oil |
| 1 cup | frozen corn kernels, thawed |
| 1/4 cup | low fat plain cream cheese |
Instructions:
One: heat oven to 375. Mist a 9x9" square baking pan with cooking spray and set aside.
Two: In a small saucepan, cook strawberries on med-high heat for 10 minutes. Add 2 Tbsp Sucanat and strawberry jam and stir. Heat for 5 min, until jam is melted and Sucanat is dissolved. Remove pan from heat and set aside to cool for 10 minutes. Once cool, place pan in refrigerator for 10 minutes.
Three: Meanwhile, in a large mixing bowl, mix cornmeal, flours, baking soda, cream of tartar and salt with wire whisk until well incorporated.
Four: To a blender, add yogurt, soy milk, honey, eggs, 1/4 cup honey, remaining 2 Tbsp Sucanat, oil and corn and puree until smooth, about 10-15 seconds.
Five: Puree strawberry mixture until blended but still chunky, about 15-20 seconds. Set aside.
Six: Add yogurt mixture to dry flour mixture and mix until dry ingredients are just barely incorporated. Do not over mix.
Seven: pour half cornbread mixture into prepared pan. Then spoon strawberry mixture on top, swirling gently. Top with remaining cornbread mixture. Place in oven and bake for 30-35 minutes, until toothpick ot tester comes out clean when inserted into cornbread. Let cool.
Eight: meanwhile, place cream cheese in a small glass bowl and microwave on high for about 10-15 seconds. Remove from microwave and stir with a rubber spatula. Mix in remaining 1 Tbsp honey. If mixture seems to thick, add up to 1 Tbsp water, 1 tsp at a time. Drizzle cream cheese mixture over warm cake. Cornbread can be divided into 16 squares.
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