A few weeks ago I shared this delicious recipe over at Katherine Martinelli’s lovely blog! If you have not stopped by her site, you are truly missing out! She shares some wonderful recipes, and her photography is beyond beautiful!
Corn bread is a weakness for me, but I don’t eat it enough for sure. My hubby is weird, and doesn’t like corn bread-corn flour-corn cake…….you get the picture. When I made this recipe, I wanted to add in anything you can find at a farmers market. So this recipe is truly versatile, have fun and make it your own. Now that blueberries are coming in season…..OR wait….blackberries…..either would be fantastic in the recipe!
I don’t know if you knew that I contribute over at Queen City Exclusive? I love their site, it is fun AND elegant! Queen City Exclusive is a website, and they publish a magazine every couple months. It is truly an honor to contribute with them! SOOOOoooo, that is why I am excited to announce that QC is up for a Best Neighborhood Blog web award, WOO HOO!!!!
I would love love if you could give them a vote, they SO deserve to win! Here is the link to vote! Thank you so much!
15 minsPrep Time
30 minsCook Time
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 9 pan, or you could use a large cast iron pan.
In a medium bowl, mix together corn flour, all purpose flour, salt, baking powder, and baking soda.
In a separate medium bowl, mix in sugar, almond milk, eggs, and melted butter. Pour wet ingredients into flour mixture and mix well. Add in strawberries, corn, mint, and jalapenos.
Pour in pan, and bake for 25-30 minutes depending on oven.
So here is the big question! Do you love corn flour, corn bread, corn cake as much as I do? What is your favorite way to eat corn flour treats? All this corn talk makes me want some of my mom’s delicious corn fritters…..hmmmmm, YUM!