Sweet Corn Cake with Fruit & Whipped Cream for Mother's Day

My Mami has never had much of a sweet tooth. She will indulge in a few buñelos over the Christmas Holidays or maybe a slice of cake on birthdays. She prefers savory over sweet when it comes to after dinner treats.

With Mother’s Day approaching I thought why not take one of her favorite foods—cornbread—and sweeten it up, just a touch. A bit of sugar, a dash of cinnamon and this corn cake is perfectly fine on its own, but it’s Mother’s Day and we must celebrate with embellishments. Fresh berries and a dollop of whipped cream take this cake over the top. Hey, it’s her day she deserves it.

SWEET CORN CAKE WITH STEWED BERRIES & LIGHTLY WHIPPED CREAM
Serves: 4-6

Ingredients
1 cup milk
¼ cup butter, melted
1 egg
1 TSP vanilla extract
1¼ cups cornmeal
1 cup flour
½ cup sugar
3 TSP baking powder
1 TSP cinnamon
½ TSP salt

Instructions

Pre-heat oven to 400ºF.
Grease a square pan, 8x8x2 inches.
Whisk milk, butter, egg, and vanilla extract in large bowl. In another bowl combine cornmeal, flour, sugar, baking powder, salt, and cinnamon.
Add flour ingredients to milk mixture and stir just until flour is moistened (batter will be lumpy).
Pour batter into pan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve with stewed berries and lightly whipped cream.

Stewed Berries:

Ingredients
1½ cups strawberries, halved
1½ cups fresh blueberries
¼ cup sugar
¼ cup fresh lemon juice

Instructions
Using the back of a wooden spoon, gently mash berries with sugar and lemon juice in a large skillet over low heat until sugar begins to dissolve. Cook for 10 minutes, stirring occasionally until all sugar has dissolved. Remove from heat, serve warm.

Lightly Whipped Cream:
Make Ahead: Cream can be made 30 minutes ahead. Cover and chill.

Ingredients:
1 cup heavy cream, cold
¼ cup sugar
1 TSP vanilla extract

Instructions
Add chilled cream, sugar and vanilla to an electric mixer with whisk attachment. Beat until soft peaks form.