Narragansett Strawberry Cornbread

Executive Director Loren Spears, Tomaquag Museum, Exeter

This is a modern update of a traditional recipe, courtesy of the Tomaquag Museum in Exeter, Rhode Island.

March 07, 2023

Ingredients

SERVINGS: 6 to 8 Serving(s)
  • 1 cup water or milk
  • ¼ cup neutral cooking oil or melted butter
  • 1 large egg
  • ¼ cup maple syrup, honey or granulated sugar
  • 1¼ cups stoneground yellow or white cornmeal
  • 1 cup corn flour or all-purpose flour
  • ½ cup diced strawberries

Preparation

Heat oven to 400°F. Grease an 8-inch or 9-inch pie plate or round cake pan. Mix water (or milk), oil (or butter), egg and sweetener of your choice in a large bowl using a wire whisk until well combined. Mix in the cornmeal and corn flour, stirring just until the flour is moistened (the batter will be lumpy). Add strawberries and mix gently. Pour batter into the pan. Bake 20 to 25 minutes, or until golden brown and a toothpick inserted in center comes out clean. Serve warm if desired.

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Ingredients

SERVINGS: 6 to 8 Serving(s)
  • 1 cup water or milk
  • ¼ cup neutral cooking oil or melted butter
  • 1 large egg
  • ¼ cup maple syrup, honey or granulated sugar
  • 1¼ cups stoneground yellow or white cornmeal
  • 1 cup corn flour or all-purpose flour
  • ½ cup diced strawberries
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