Whether you’re looking for a casual weekend dessert, a brunch centerpiece, or a new way to enjoy fresh berries, this cornbread loaf with macerated strawberries is a rustic twist on the classic shortcake.
I love the simplicity of cornbread. A handful of staple ingredients and a little mixing, and you have a great dish to serve alongside chili on a cold winter night or a bright dessert on a hot summer day.
We all have a trusted family recipe, and there are tons of recipes online, but I really like the way this one turned out. I like my cornbread to be extra crunchy, so I usually stick to just using cornmeal and skip the corn. But this time, I wanted to try something new and find a nice balance between moist and crunchy.
And that’s exactly what I got. This cornbread loaf is slightly crunchy but also creamy, with an extra ingredient that makes it delightfully nutty: toasted almond flour. To make it bright and fresh for a summer dessert, I like serving it with macerated strawberries and a dollop of softly whipped cream.
Despite the extra step of toasting the almond flour (I promise it’s worth it!), everything else is pretty straightforward: dry ingredients go in a bowl, wet ingredients go in a blender. Pour the wet ingredients over the dry, stir to combine, and pop it in the oven.
There are really no secrets here. To make the most of summer produce, I like to use fresh corn. One ear will yield approximately ½ cup of kernels. If you don’t have fresh corn, you can absolutely use canned, and in that case, I apologize in advance for the leftovers!
Toasted Almond Flour
Toasting almond flour adds a subtle, nutty flavor to the batter. It starts out slowly but then happens all at once, so keep an eye on it to make sure it doesn’t burn. Heat a skillet over medium heat and add the almond flour in an even layer. Shake the pan occasionally, but as soon as you see the edges starting to brown, stir frequently because the browning happens very quickly. Cook until it reaches a nice golden brown color, then remove from the heat immediately and transfer to a medium bowl. This will stop the cooking and prevent burning.
Add all the dry ingredients to the same bowl and whisk to combine. Blend the corn and buttermilk until smooth, then add the remaining wet ingredients. Pour the wet ingredients over the dry ingredients and mix just until combined. Mine took about an hour to bake and develop a nice golden brown color.
Macerated Strawberries and Whipped Cream
Maceration just means the strawberries sit in sugar, which draws out their water and creates a lovely syrupy juice. This process concentrates their sweetness and softens their texture, forming a jammy consistency that is ideal for spooning over yogurt or cake.
Whisk the heavy cream to soft peaks or your desired consistency. I do it by hand because you have more control over the results, and it only takes a couple of minutes—plus, fewer dirty dishes. Soft peaks are so soft that they barely hold their shape when you turn your whisk upside down and quickly melt back into themselves.
Tips for Success
Toast the almond flour carefully
Toasting the almond flour adds a deeper, nuttier flavor to the cornbread, but it can go from golden to burnt quickly. Keep the heat at medium, shake the pan often, and stir continuously once it starts to brown. Transfer it out of the hot skillet immediately to stop the cooking.
Use fresh corn when possible
Fresh corn adds a subtle sweetness and texture that works beautifully with the strawberries. One ear of corn will give you about ½ cup of kernels. If using canned corn, drain it well before blending.
Don’t overmix the batter
Once the wet ingredients are added to the dry ingredients, mix just until combined. Overmixing can make the cornbread dense and tough instead of tender.
Let the strawberries macerate
Give the strawberries enough time to release their juices. Even 30 minutes at room temperature will create a flavorful syrup that soaks into the cornbread and brings the whole dessert together.
Whip the cream by hand for more control
Hand-whipping the cream takes only a few minutes and makes it easier to stop at the perfect consistency. For soft peaks, the cream should gently hold its shape but still fold back into itself when the whisk is lifted.
Check the loaf for doneness
Because this is a thick loaf, the center will take the longest to bake. Start checking around 50 minutes, and bake until the top is golden brown and a toothpick inserted into the center comes out clean.
Variations
- Add lemon zest to the strawberries.
- Top with toasted sliced almonds for crunch.
- Use peaches or blueberries alongside the strawberries when they’re in season.
If you make this Cornbread Loaf please be sure to leave a comment! I’d love to hear from you and I love responding to every comment.
More Strawberry Recipes
Strawberry Summer Cake: This simple, buttery cake is packed with juicy fresh strawberries and has a tender crumb that’s perfect for showcasing summer’s best berries. Easy to make and endlessly versatile, it’s a dessert you’ll want to bake all season long.
Strawberry Peach Basil Crisp: Sweet strawberries and juicy peaches come together with fragrant basil and a crisp brown butter topping for a fresh take on a classic summer dessert. The nutty sesame topping adds an extra layer of flavor and texture.
Berry Almond Cobbler: A mix of juicy berries is topped with a tender almond-scented biscuit topping in this rustic, comforting cobbler. It’s an easy dessert that highlights seasonal fruit and is especially delicious served warm with ice cream.
Strawberry Orange Layer Cake: Bright citrus and sweet strawberries balance each other in this elegant layer cake. With soft, tender cake layers and fresh strawberry flavor, it’s a beautiful dessert for celebrations or special occasions.
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Cornbread Loaf with Macerated Strawberries
Ingredients
Equipment:
Cornbread:
- 50g (½ cup) almond flour
- 120g (1 cup) all-purpose flour
- 160g (1 cup) medium-grind cornmeal
- 50g (¼ cup) granulated sugar
- 1 tsp kosher salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 120g (½ cup) corn kernels
- 360g (1½ cups) buttermilk
- 85g (6 tbsp) unsalted butter, melted and slightly cooled
- 2 large eggs
- Honey, for brushing
- laky sea salt, for serving
Macerated Strawberries:
- 454g (1 lb) strawberries, hulled and quartered
- 25g (2 tbsp) granulated sugar
- 1 tsp vanilla extract
Whipped Cream:
- 240g (1 cup) heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9 x 5-inch loaf pan.
- Toast the almond flour: Heat a skillet over medium heat. Add the almond flour and spread it into an even layer. Cook, shaking the pan occasionally. Once it begins to brown, stir continuously until the almond flour is evenly golden. Remove from the heat immediately and transfer to a bowl or plate to stop the cooking. Set aside to cool slightly.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, toasted almond flour, sugar, salt, baking powder, and baking soda.
- Add the corn kernels and buttermilk to a blender or food processor and blend until smooth. Add the melted butter and eggs and blend until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain.
- Pour the batter into the prepared loaf pan and spread into an even layer.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven. Drizzle the top with honey and brush it evenly over the surface to create a shiny glaze. Sprinkle with flaky sea salt. Let the cornbread cool slightly before slicing.
Macerated Strawberries
- Meanwhile, prepare the strawberries. Combine the quartered strawberries, sugar, and vanilla in a medium bowl. Stir to coat and let stand at room temperature until the berries have released their juices.
- To make the whipped cream, combine the heavy cream and vanilla in a medium bowl. Whisk until soft peaks form.
- Serve slices of the cornbread topped with whipped cream and the macerated strawberries, spooning the juices over the top.
Cornbread Loaf with Macerated Strawberries
9 x 5
loaf20
minutes60
minutesIngredients
1 cup all-purpose flour
1 cup cornmeal
1/2 cup almond flour, toasted
4 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/2 cup corn kernels
1 1/2 cup buttermilk
6 tbsp butter, melted
2 eggs
honey, for drizzling
flaky sea salt
- For the Strawberries:
1 lb fresh strawberries
1 tbsp sugar
1 cup heavy cream
2 tsp vanilla
Directions
Preheat the oven to 350°F. Butter a 9" x 5" loaf pan.
Toast the almond flour: heat a skillet over medium heat. Add the almond flour to a skillet, spread it in an even layer. This happens slowly and then all at once, so keep an eye on the pan, shaking it from time to time. Once it starts browning, stir continuously until it gets to a nice golden brown, you don't want it to burn. Remove from heat and transfer to a different pan immediately in order to stop the cooking and avoid burning. Set aside while you prepare the other ingredients.
In a mixing bowl, combine the all-purpose flour, cornmeal and toasted almond flour. Add sugar, salt, baking powder, and baking soda. Whisk to combine.
Add the corn and buttermilk to a blender or food processor and blend until smooth. Add the melted butter and eggs, and blend until incorporated.
Pour wet ingredients over the dry ingredients and stir until evenly combined.
Pour the batter into prepared pan, spreading into an even layer.
Bake until top is golden brown and a toothpick inserted into the center comes out clean, 50-60 minutes.
Remove from oven. Add a drizzle of honey and brush it on to create a shiny and sticky glaze. Sprinkle with flaky sea salt.
Meanwhile, prepare the strawberries: wash and hull strawberries, and cut into quarters. Place in a medium-sized bowl and add sugar and 1 tsp vanilla. Mix until combined and let the strawberries sit at room temperature until ready to serve and they have released their juices.
Make the whipped cream: add the heavy cream and 1 tsp vanilla to a medium bowl. Whisk to soft peaks.
Serve cornbread topped with whipped cream and macerated strawberries.
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