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Hi Bold Bakers!
WHAT YOU GET: A satisfying, not too sweet strawberry cornmeal quick bread filled with juicy strawberries that’s perfect for breakfast or an afternoon snack. Ready for baking in about 15 minutes!
Strawberries take center stage in the summer — you can’t step into any grocery store or farmers market without smelling ripe, plump strawberries. If you’re anything like me, you probably couldn’t resist buying one or two (or three?) containers in one go.
There are plenty of desserts to use those containers up, but I have been loving this strawberry cornmeal loaf cake. The cornmeal and the olive oil give this quick bread such a lovely, tender crumb. It has such a unique, slightly coarse texture, while still being moist, that is broken up with juicy, soft berries that pop with every bite.
This rustic cake is perfect for any time, but I love having it with my morning coffee or a slice during my afternoon tea. The cornmeal lends just the slightest natural sweetness, while the strawberries give a slight tartness to the cake. It’s elegant yet simple and always welcome on my plate!
What Type Of Cornmal Should I Use? Yellow Or White Cornmeal?
For Strawberry Cornmeal Quick Bread, I would use medium or fine ground cornmeal. It depends on how pronounced you would like the loaf’s texture to be — for a more delicate crumb, use fine ground; for a cake that is a bit more toothsome, use medium ground cornmeal.
As for the difference between yellow and white cornmeal, the main difference is — as you may have guessed — the color. But they are slightly different in taste. Yellow cornmeal is a tad sweet and has a stronger taste than white cornmeal, and it is what I used for this recipe. However, you can also use white cornmeal if that is what you have on hand.
If you can, try picking some local cornmeal! There are various flavors, depending on where the corn is grown.
Can I Substitute Corn Flour For Cornmeal?
While corn flour and cornmeal are made from the same ingredient, do not substitute corn flour for cornmeal in this recipe. The textures of corn flour and cornmeal are very different, with cornmeal being much coarser.
Can I Use Frozen Strawberries For This Quick Bread?
While frozen fruits can be wonderful for baking, I would use only fresh strawberries for this recipe. Strawberries are naturally juicy, and the frozen ones will produce too much liquid in your loaf.
What Type Of Olive Oil Should I Use For Baking?
Unlike wine, olive oil does not taste better with age. In fact, it can go rancid and taste bitter and stale. You want fresh olive oil (you can check the bottle for the date it was pressed or its “harvest date”), whether you’re baking or cooking. I would suggest a high-quality, fresh, extra virgin olive oil. While a bit expensive, you will find countless ways to use olive oil in your cooking or baking.
Tools You Need To Make Strawberry Cornmeal Quick Bread
Gemma’s Pro Chef Tips For Making Strawberry Cornmeal Loaf Cake
- You can use medium ground cornmeal for a more pronounced texture or fine ground cornmeal for a more delicate crumb. Also, remember that cornmeal is different than corn flour. Only cornmeal should be used for this cake.
- Use only fresh strawberries for this recipe — frozen ones will water out too much.
- A teaspoon or two of lime zest would be an excellent addition if you want to switch up this recipe.
- A simple powdered sugar glaze is lovely on this loaf. To make the glaze, whisk together 1 ½ cups (6oz/172g) powdered sugar, 2-3 tablespoons of milk, and 1 ½ teaspoons vanilla extract in a medium bowl until silky and smooth. Add more milk if you would like it to be thinner.
- You can make a strawberry glaze by adding a tablespoon of ground freeze-dried strawberries to the powdered sugar before adding the milk.
Make More Recipes With Strawberries
- No-Machine Strawberry Cheesecake Ice Cream
- Banana & Strawberry Ice Cream For Breakfast (Nice Cream Recipe)
- No-Bake Strawberry Cheesecake
- Foolproof Strawberry Buttercream Frosting
- Strawberry Compound Butter
- Fresh Strawberry Pie (With A No-Weave Lattice)!
- Strawberry Shortcake Recipe
Strawberry Cornmeal Quick Bread Recipe
- 1 cup (8 oz/225 g) granulated sugar
- ½ cup (4 fl oz/120 ml) extra-virgin olive oil
- ½ cup (4 oz/115 g) sour cream (at room temperature)
- 2 teaspoons vanilla extract
- 2 large eggs (at room temperature)
- 1 cup (5 oz/142 g) all-purpose flour
- ½ cup (3 oz/85 g) medium or fine ground cornmeal
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (5 oz/142 g) fresh strawberries (hulled and diced)
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x5-inch (23x12½-cm) loaf pan. Set aside.
- In a medium bowl, whisk together the sugar, olive oil, sour cream, vanilla extract, and eggs.
- In a separate medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda, then stir into the wet ingredients until just combined.
- Fold in the strawberries, then pour into the prepared pan and bake for 65 to 70 minutes, until a skewer inserted in the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Serve at room temperature. Store in an airtight container at room temperature for up to 2 days.