Strawberry Corn Cakes Recipe

• Level: Easy
• Yield: 6 servings
• Nutritional Information (per serving): Calories 330, Total Fat 17 grams, Saturated Fat 10 grams, Cholesterol 57 milligrams, Sodium 298 milligrams, Carbohydrates 42 grams, Dietary Fiber 1 gram, Protein 4 grams
• Total time: 30 minutes
• Preparation time: 15 minutes
• Cooking time: 15 minutes

Ingredients:

• Cooking spray, for preparing the pan
• 1 package (8.5 ounces) corn muffin mix
• 1/4 cup all-purpose flour
• 2 teaspoons lemon zest, finely grated
• 1 teaspoon vanilla extract
• 1 cup chopped fresh strawberries
• 2 tablespoons strawberry preserves
• 3/4 cup heavy cream
• 2 tablespoons confectioners' sugar

Directions:

1. Preheat your oven to 375F. Lightly grease a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter following the package instructions, then fold in the flour, lemon zest, and vanilla extract. Spoon the batter evenly into the muffin cups.
2. Bake the muffins for 10 to 12 minutes, or until the edges become firm and the centers are soft but not wet. While they bake, mix the chopped strawberries with the strawberry preserves in a bowl and set aside.
3. Take the corn cakes out of the oven. Using the back of a teaspoon, gently press into the center of each muffin to create an indentation about one-third deep. Fill each indentation with about 2 teaspoons of the strawberry mixture, pressing it firmly to fill the space. Reserve any leftover strawberry mixture for serving.
4. Return the muffins to the oven and bake for about 5 more minutes, until they turn lightly golden.
5. Let the cakes cool in the pan on a wire rack for 5 minutes. Remove the cakes from the pan, then allow them to cool an additional 10 minutes.
6. Meanwhile, whip the heavy cream and confectioners' sugar with an electric mixer until soft peaks form.
7. Serve the corn cakes topped with the remaining strawberry mixture alongside the whipped cream.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine