Narragansett Strawberry Cornbread
Ingredients
- 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
Instructions
- 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.
