Strawberry Corn Cakes
If you just want to make the cornbread pour all the batter into a greased & parchment lined 8" x 8" square pan, bake in preheated 350°F oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Serves: 6 Jumbo Muffins
  • Cornmeal 1 cup (120g)
  • All Purpose Flour 1 cup (125g)
  • Vegan Sugar ¼ cup (50g)
  • Baking Powder 1 Tablespoon (15g)
  • Milk Alternative (* I love Oat Milk) 1 cup (240ml)
  • Apple Cider Vinegar (or white vinegar) 2 teaspoons (10ml)
  • Unsweetened Apple sauce ¼ cup (50g)
  • Frozen or Fresh Corn Kernels 1 cup
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • For the Strawberry Compote:
  • Fresh or Frozen Strawberries 1 pint
  • Fresh Strawberries 1 pint
  • Granulated Sugar *optional 1 Tablespoon - ¼ cup ~ adjust sweetness to your liking
  • For the Coconut Whipped Cream:
  • 2 Cans full fat unsweetened coconut milk
  • Granulated or Confectioners Sugar 4 tablespoons
  1. Combine the vinegar with the milk alternative then add the vanilla extract & applesauce to that
  2. Combine all the dry ingredients in a large mixing bowl and sift or whisk together to blend well.
  3. Add the liquids to the dry ingredients and whisk smooth
  4. Add the corn and mix well
  5. Portion into muffin tins (I am using a Jumbo Muffin pan but you can use a standard size pan and you will get 12 muffins)
  6. Bake in a preheated 350°F oven for approximately 30 minutes for the large ones (the time will vary depending on the size of your muffins, but a general rule of thumb is when they are springy to the touch when you gently press the centers
  7. Cool the muffins while you prepare the strawberry compote
  8. For the Compote:
  9. Place the first measure of fresh (or frozen) strawberries in a heavy bottom sauce pot and add the optional sugar
  10. Cook over medium heat stirring frequently until the berries break down to a mushy pulp, the mixture may boil but be careful not to scorch, best to keep at a high simmer
  11. You can leave the compote chunky or puree in a blender or with a stick blender to your desired consistency
  12. Add the other pint of fresh chopped strawberries
  13. For the Coconut Whipped Cream:
  14. Be sure to place the cans of coconut milk in the refrigerator overnight before beginning this project
  15. When you open the cans they will have a layer of coconut fat on top.
  16. Skim the coconut fat off the top and save the leftover coconut milk for another recipe or it is great in a breakfast smoothie!
  17. Place the coconut fat in a large mixing bowl and with a whip attachment whip to soft peaks, add the sugar and whip to firm peaks
  18. Assemble the corn cakes by slicing the cooled cakes horizontally, then fill with whipped cream & warm or cold strawberry compote!
Corn Muffins will stay fresh at room temperature wrapped well for up to 4 days

Freeze for up to 1 month

Compote must be refrigerated for up to 2 weeks
Recipe by Gretchen's Vegan Bakery at