Reviewed: Jul. 23, 2009

This is a really good recipe. The flavor is nice. The texture is nice. The only problem that I had with it was that the strawberries all sank to the bottom of the pan. Also, the recipe should probably be more specific about what kind of corn meal can be used (white or yellow). It might not matter. Anyway, This one is going in the recipe box.

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Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Apr. 12, 2009

Oh, how delightful! I wanted to use up some yogurt and cornbread, so I input those two ingredients into the recipe finder and this is what came up. It's like a dense, sweet cornbread. I used frozen blueberries because I wanted to save my fresh strawberries for another dish. I also try to avoid using white sugar, so instead I put in 2/3c. of brown sugar. I had a slice with some vanilla ice cream while it was still just slightly warm and it was delicious. This recipe is a keeper.

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RiaLucia

Cooking Level: Expert

Home Town: Cranberry Twp, Pennsylvania, USA

Living In: Vista, California, USA

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Reviewed: Jan. 4, 2009

A really lovely cake! Moist and flavoursome without being overly sweet. I used some extra sliced strawberries and arranged them over the top before baking but it didnt last long enough to have a photo taken :)

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Nelumbo

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Reviewed: Jun. 21, 2008

This was really good! I made it in the spring before strawberries were available, so I tried it with a package of frozen cranberries and it was delicious.... Also, used my "bloody butcher" cornmeal (red). We plan to try it with strawberries, but I'm sure any fresh fruit would be good.

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Kris

Cooking Level: Expert

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Reviewed: Jun. 30, 2006

I only had strawberry flavoured yoghurt in my fridge so I used it in place of plain yoghurt. I also did not have fresh strawberries. maybe it's due to the lack of the sliced fresh strawberries that my cake turned out to be dry. but i'll try again, this time with the strawberries. :)

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Rachel

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Reviewed: Jun. 26, 2006

Made this last night with fresh strawberries at the peak of their season. It's light, not too sweet and oh-so-tasty. Even my husband, who normally won't eat strawberries, had only good things to say. I did not find it dry at all, it just tasted like cornmeal, as one would expect. As a side note, I used regular (i.e. bleached) flour and vanilla yogurt because that's what I had on hand, and these worked fine. Simply a perfect way to use those summer strawberries!

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BBCAKE916

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Reviewed: Apr. 6, 2006

Mmm...this was very good, but I love the texture that cornmeal gives in cakes. Not as moist as most cakes either. Worth a try.

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kate.m

Cooking Level: Intermediate

Home Town: Fonthill, Ontario, Canada

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Reviewed: Mar. 2, 2006

I love this recipe and so does everyone I feed it to. For a twist, use blue cornmeal rather than the regulation yellow.

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BakerMike

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Reviewed: Jun. 23, 2000

I doubled this recipe and it came out okay. It tasted more like cornbread with strawberries. Didn't go over too well with my kids and the neighborhood kids, but husband's co-worker's ate it. I don't think I'll make this again.

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