Strawberry Cornbread Pudding Cake

This would be a great way to showcase the frozen strawberries we got in from Double Star, as well as all the fantastic, organic flour and cornmeal from MckKaskle and Brian Severson Farms. Local IS better.


1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 1/2 cups whole milk
1 tablespoon vanilla
6 tablespoons butter, melted
1 pint strawberries, hulled, rinsed, and quartered

Preheat oven to 350 degrees. Grease a 9 inch cake pan or spring-form pan.

Combine dry ingredients in a large bowl. In a small bowl beat the eggs with a whisk, add milk and vanilla until blended. Pour over cornmeal mixture along with melted butter. Stir a couple of times and add strawberries, mixing just until blended and ingredients are moist. Pour batter into prepared pan and bake for 50 minutes to 1 hour. If serving warm, spoon into individual bowls, top with whipping cream and sliced fresh strawberries. To serve in wedges, let cool before cutting.

Tip: Sunchoke 101

These roots of a sunflower variety, also known as Jeruselem Artichoke, look a lot like ginger root. There are different schools of thought on the origin of the name Jeruselem artichoke, which is not from Jeruselem. I believe the one that says someone misunderstood the Italian word "girasole" which means sunflower...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery