Monday, February 15, 2010

Recipe by Miranda: Sweet Corncake with Strawberries

A few months ago, the "three peas" and a friend of ours competed in an "Iron Chef" competition on our campus. We had all watched the show many a time, and we wanted to give it a shot ourselves... So, we recruited a chairman, a camera guy, three food critics, and some friends to come enjoy all the food.
Our chairman chose corn to be our secret ingredient, so we had to concoct an appetizer, an entree, and a dessert using corn. Now a dessert with corn....ehh? We weren't sure what to do. But then, I remembered my mom's corncake recipe, which is one of my favorite things she makes--and she is quite a little chef! So, we decided to make the corncake and add strawberries on top of it for a sweet, surprising twist.
It was a hit!
The corncake is wonderful alone! You can pair it with something savory--a Mexican dish, chili, etc. But, the strawberries give it a sweet flair, which is also fun to try!

So, here's how to make this sweet treat:
Now, first of all, I need to say that my style of cooking is not exact. I really like to "eye-ball" measurements. Instead of following recipies, I usually like to take a recipe and tweak it or make up something on my own. Naturally, these attempts do not always end in glory--sometimes they end in great failure...but that is the fun of it for me! So, here is the recipe, but play around with it a little bit to fit your taste buds....

Sweetened Corncake with Strawberries (about 10-12 servings)
*Click here for a printer-friendly version of this recipe*

2 small boxes of Jiffy cornbread mix
2 eggs
2/3 cup of milk
1/4 cup of sour cream (you can add a bit more for an extra creamy cake)
1 can creamed corn
2-3 tbs of sugar (depending on how sweet you like it...i think it's better when it's sweeter)

Mix it all up in a bowl.

Preheat the oven to 400 degrees, then bake it in a greased 9x13 pan for about 20 minutes. Edges should be golden brown, but be careful not to over-bake. When it's done, it should still be soft in the middle.

It's creamy. It's sweet. It's really quite delightful.

Now, for the strawberries...

Simply slice the strawberries and put them in a bowl. Liberally dust them with sugar, and mix it up. Let the strawberries and sugar marry together in the fridge for at least 45 minutes. More time in the fridge is better...the longer they're in the fridge, the more juice the strawberries will release, the more sweet strawberry sauce you will end up with.

Now, when the cake is cooled, dish it up and enjoy. Enjoy it with the strawberries. Enjoy it without the strawberries. Maybe, you can even think of some other fruit, veggie, etc. to try with the cake?

Hope you all try this recipe, play with it, and enjoy this corncake as much as I do!

Peace and Joy,


1 comment:

  1. what a great recipe little apple:) a great twist on what is usually a savory dish...ina would be proud!