Cornmeal Cake with Strawberries and Vanilla Cream

Cornmeal Cake with Strawberries and Vanilla Cream

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Cornmeal Cake is somewhere between a cobbler and cake. Unlike a cobbler, the fruit is served on the side. And, unlike most cakes, the batter is quickly assembled in a bowl without a mixer or worrying about creaming the butter and sugar, adding the ingredients in thirds, or folding in egg whites. It’s a sweet and sturdy version of a yellow cake and would be delicious with strawberries, blueberries, blackberries, or sliced peaches. Right now, strawberries are in season in the Southeast so strawberries, it is! 

London Calling  

When I was 18 I went to visit my friend Alton in London. I was supposed to be there for 2 weeks. Instead, I got a job as a waiter and stayed 2 ½ additional months! It was an incredible summer. We both worked and spent every penny on eating out. We had a blast.  Well, except for almost getting arrested outside of Buckingham Palace. We thought we’d have a better view of the palace from the base of the Victoria Monument. Yes, there was wine involved. We were also young and foolish. We thought we’d have a better view from the base of the monument. They were pretty serious about barricades, it seems. I wound up jumping off the back trying to escape Bobbies on foot, in black patent heels, mind you. I was not successful. Now? We’d be put under the jail, for certain. Phew. 

cornmeal cake on virginiawillis.com

Strawberries and Cream 

Another memorable day I headed off to see Kew Gardens on my own on a train outside my normal travel zone. Founded in 1759, this Royal Botanic Garden is also UNESCO world heritage spot. Kew’s mission is to be the global resource for plant and fungal knowledge, to build an understanding of the world’s plants and fungi. At the very heart of Kew Gardens is science; it’s managed by the UK Department for Environment, Food and Rural Affairs. On the way to my outing, I stopped at a market and bought strawberries and clotted cream to enjoy in the park. When I walked up to the gate and counted my heavy English coins I sadly discovered I didn’t have enough money to visit the gardens and also return home with the higher fare! So, I sat on the park bench looking through the gate at the beautiful landscape eating my strawberries and cream. Silly girl. I still think of that experience anytime I taste strawberries!  And, sadly I still have yet to visit Kew Gardens.

Flavor Receptors

My memory might be tinged with a bit of sadness, but strawberries and cream are a classic combination, especially in England. Bright, juicy, strawberries bathed in rich, decadent cream is a timeless pairing. Some things just go together like peas and carrots or bread and butter. As a cook and food writer, I am very intrigued by how flavors work and the science behind ingredient pairing. Flavor is a complex subject and it is highly unusual for one single substance to be responsible for the flavor of a particular food. Usually, there is a mélange of volatile compounds present. And, other senses, as well as taste and smell, maybe involved – sight, touch, and even sound. Science is the reason that this traditional duo tastes so good. Fat affects how volatile compounds are released in our mouths and, ultimately, how the flavor gets perceived. You’ve likely heard of the basic tastes: sour, salty, bitter, sweet, and savory, or umami. Scientists now think we also have flavor receptors for fat! The miraculous combination of strawberries and cream is happening at a molecular level.

Lighten Up, Y’all

These days I most often make a sweetened yogurt I call Vanilla Cream as a dessert topping. Now, it’s not a replacement for whipped cream — it’s something different. My combination of low-fat yogurt, confectionary sugar, and real vanilla bean is more healthful than whipped cream. (You’ll find the recipe included in the recipe for the Cornmeal Cake.)

Cornmeal Cake

Cornmeal 

Cornmeal is one of my favorite ingredients. I love its natural sweetness, bright flavor, the toothsomeness, and versatility. While there’s a flour shortage, it’s nice to consider cakes that aren’t all flour. This cake calls for a mere 1 1/4 cups of flour. For more about cornmeal, check out this post on Ground Corn 101. I am very much interested in shopping and supporting small farms and food businesses online — we’ve got to help them survive! Some of my favorite meals can be found at the following websites. Check them out. 

Do you have a mill that you love and want to support? Please leave the name and website in the comments. Thanks for reading and stay safe. 

Bon Appétit, Y’all!

Virginia Willis

 

PS This Friday, May 8th I’ll be featuring the new book Buttermilk Kitchen by Suzanne Vizethann in my weekly      Instagram cookbook giveaway. Lot’s of great cornmeal recipes! Make sure to check it out. Also, join me on Fridays at 2:00 for a Facebook Live all about cookbooks! 

 

 

 

 

 

Cornmeal Cake

Serves 8 to 10
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Keyword: strawberry
Servings: 8
Author: Virginia Willis

Ingredients

For the cake:

  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/4 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup fine yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup buttermilk, at room temperature
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

For the berries:

  • 1 quart fresh strawberries, hulled and sliced, for serving
  • 1 tablespoon sugar, or to taste
  • 1 tablespoon strawberry liqueur, optional

For the vanilla cream:

  • ½ cup plain 2 percent Greek yogurt
  • 3 tablespoons confectioners’ sugar
  • ½ teaspoon pure vanilla extract

Instructions

  • Heat the oven to 350 F. Place the butter in the skillet and transfer to the oven. Heat until the butter is lightly browned, 8 to 10 minutes. 
    Meanwhile, combine all the dry ingredients. Set aside. Combine the eggs, buttermilk, and vanilla extract. Set aside. 
    Remove the skillet with the butter from the oven to cool slightly. Pour the melted browned butter into the dry ingredients. Add the reserved egg-buttermilk mixture. Stir to combine. (The batter will be thick.) 
    Spoon the batter into the skillet and transfer to the oven. Bake until golden brown and the cake is starting to pull away from the sides of the skillet, about 30 minutes. 
    Meanwhile, combine the strawberries. Taste and add sugar, as needed. Drizzle over the strawberry liqueur. Stir to combine and set aside. 
    Combine the yogurt, confectioner's sugar, and vanilla extract. 
    To serve, once the cake has cooled to warm use a serrated knife to slice into wedges. Serve with strawberries and vanilla cream.  

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Copyright © 2020 Virginia Willis Culinary Enterprises, Inc.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

This Post Has 6 Comments

  1. Ann Galletta

    Delicious, I think it would also be good for a gluten free version. I can kind of tell as my sister and brother are Celiac diagnosed 30 years ago and I am the family dessert person. The yogurt cream is fabulous, I also added strawberry puree to it. Yum

    1. Virginia Willis

      yes! I used to have a product line of grits called My Southern Pantry and we used Bloody Butcher for them. Beautiful color. Thanks so much for reading!

  2. Mary Feeney

    This looks great, and I will definitely try it when fresh berries are ripe here in Minnesota. However, I don’t see the size of the cast iron skillet. Am I missing something? Assuming it would be the standard 10″ skillet used for cornbread.

    1. Virginia Willis

      Thanks so much for reading! It’s a good cake and I baked it in a skillet, but a cake pan would work fine, too. I love the yogurt cream, too.

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