Sweetened Corncake with Strawberries

Preheat the oven to 400 degrees.

Mix all but the strawberries in a bowl. Pour in a greased 9×13 pan, and bake it for about 20 minutes. The edges should be golden brown, but be careful not to over-bake. When it’s done, it should still be soft in the middle.

It’s creamy. It’s sweet. It’s really quite delightful.

Now, for the strawberries …

Simply slice the strawberries and put them in a bowl. Liberally dust them with sugar, about a couple of teaspoons, and mix them up. Let the strawberries and sugar marry together in the fridge for at least 45 minutes. More time in the fridge is better … the longer they’re in the fridge, the more juice the strawberries will release, the more sweet strawberry sauce you will end up with.

Now, when the cake is cooled, dish it up and enjoy. Enjoy it with the strawberries. Enjoy it without the strawberries. Maybe, you can even think of some other fruit, veggie, etc. to try with the cake?

Hope you all try this recipe, play with it, and enjoy this corncake as much as I do!