Lemon Cornbread with Strawberries and Cream
Lemony cornbread sweetened with maple syrup pairs perfectly with strawberries and cream for a modern, whole grain take on strawberry shortcake.
Servings Prep Time
9 people 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
9 people 20 minutes
Cook Time
20-25 minutes
plant-based cornbread with strawberries and cream.
Lemon Cornbread with Strawberries and Cream
Lemony cornbread sweetened with maple syrup pairs perfectly with strawberries and cream for a modern, whole grain take on strawberry shortcake.
Servings Prep Time
9 people 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
9 people 20 minutes
Cook Time
20-25 minutes
plant-based cornbread with strawberries and cream.
Ingredients
Strawberries
  • 1 lb organic strawberries hulled and sliced
  • 1 tablespoon sugar *(optional) use cane, Sucanat or coconut sugar
Cashew Cream
Cake
  • 2 tablespoons ground flaxseeds
  • 6 tablespoons water
  • 1/2 cup unbleached all-purpose flour
  • 1 cup medium-grind cornmeal
  • 1/2 cup blanched almond flour (or use unbleached flour)
  • 4 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 1/4 cup lemon juice
  • 1/2 cup non-dairy milk
  • 1/4 cup maple syrup
Instructions
Strawberries
  1. If using sugar to create juicy strawberries, add them to a bowl with 1 tablespoon sugar. Set them aside in the refrigerators for about 10 minutes for them to become juicy.
Cashew Cream
  1. To quick-soak the cashews, pour boiling water over them and let them sit for 10 minutes. Then, add to a blender with 3/4 cup non-dairy milk, vanilla, and maple syrup and blend until smooth. Remove to a container and refrigerate covered until ready to use.
Cake
  1. Preheat oven to 400 degrees. Spray a 8 x 8″ baking pan sprayed with cooking spray or line with parchment paper.
  2. Mix the ground flaxseeds and water in a small bowl and let sit for a few minutes while you prepare the dry ingredients.
  3. In a large bowl, blend the dry ingredients: unbleached flour, almond flour, cornmeal, sugar, baking powder, and salt.
  4. In another bowl, combine the non-dairy milk, applesauce, lemon juice, maple syrup, and the flax mixture.
  5. Mix the dry and wet ingredients together just until moistened.
  6. Pour into your prepared 8 x 8″ baking pan.
  7. Bake at 400 degrees for about 20-25 minutes or until the cornbread is started to brown and bounces back when touched on top. Be careful not to overcook as it can become dry.
  8. Divide the cake into 6 servings, top with strawberries and a couple of dollops of cashew cream.

This recipe was printed from plantbasedcooking.com