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{This post is sponsored by Bob’s Red Mill!}
When life gives you buckets of strawberries, you make cake.
I mean obviously, right? Or maybe you just eat them all, one by one? I could do both, but you know I love any an all cakes…and this cornmeal cake is high on my list.
This cake is a little different from my typical chocolate loaded ones, but I promise, it’s so delicious. A moist cornmeal cake with honey and fresh strawberries, served slightly warm with a drizzle of a tangy buttermilk glaze.
It is so good…we’ve been eating all the “test cakes” for lunch. YUM
So before I dive into the details of this cake, I have a little story for you guys about the really cool people behind Bob’s Red Mill.
Everyone, it’s time to meet Bob Moore! Bob has such a cool story, and one that I can relate to personally, so I thought it would be fun to share some of his highlights with you all today.
As many of you may know, I’ve worked with Bob’s Red Mill now for a few years. I whole-heartedly love their products and their brand. Bob started the company in 1978, and to this day, even with all of their growth, Bob has kept the feel of his business more like a mom and pop shop. At eighty-eight years old Bob is still heavily involved in the day-to-day operations of his company. I find this so inspiring as a young business girl. Like Bob, I began Half Baked Harvest not only because of my passion for cooking, but to provide readers with recipes that they know will work great and be delicious.
Some fun background on Bob
- In 1978 Bob and his wife Charlee stumbled across an abandoned mill in Clackamas County, that reignited their mutual excitement for milling. They opened a one-of-a-kind business which they named Bob’s Red Mill Natural Foods.
- In 1988, ten years after starting Bob’s Red Mill Natural Foods, the company headquarters and mill burned down in an arson fire. Even though Bob was 60 and left with almost no insurance money, the Moores did not succumb to this heavy loss. They relocated and built an 80,000 square foot plant in Milwaukie, Oregon.
- In 2003, for the company’s 25th anniversary, the Whole Grain Store and Visitor Center was opened.
- On Bob’s 78th birthday in 2007, Bob moved his company into a facility four times the current size. He described it as the best day of his life (except for his wedding day) because it ensured a secure future for all his employees.
- In 2008 Bob’s Red Mill debuted its new 320,000-square-foot world headquarters and Bob was named CEO of the Year in his category by the Portland Business Journal.
- In 2010 Bob handed over ownership of the company to his employees in a stock-ownership program.
- In 2013, Bob’s Red Mill expanded its production and distribution facilities, adding another 125,000 square feet.
Fun Facts about Bob
- His favorite product is their Scottish Oatmeal. He fell in love with Scotland on a visit many, many years ago and was fascinated by their creamy porridge. He visited several mills during his stay in Scotland and came home to create his Scottish Oatmeal, one of the only stone ground, Scottish-style oatmeals available in the United States to this day. <–I LOVE the Scottish-style oats.
- In 2016 he competed in, and won, the Golden Spurtle World Porridge Making Championships in Cambridge, Scotland. A proud day for Bob, the win reaffirmed that his oats are truly world-class
- He has a thing for bolo ties and has quite a few interesting ones, including one that’s a tiny millstone made from the same rock from the same quarry where their millstones come from in France.
- He loves Model A’s and owns two – a closed top named Clara, and a convertible named Gertie, both from 1931 <–umm, cool!
- He detests raisins <– I do too!! haha!
- He is extremely passionate about whole grains and the food as medicine mission <–couldn’t love this more. I am huge believer that food is medicine.
- He adores beagles, but really loves all dogs.
So all in all, Bob’s a pretty cool guy, and I feel honored to be sharing his company’s amazing products with you all. I know that Bob’s favorite product is the Scottish Oatmeal, but I’ve heard through the grapevine that he also loves cornmeal. Cornmeal is one of my favorite ingredients, and the fact that Bob loves it too really inspired me to create this fun, new recipe.
This cake is that recipe!!
Typically cornmeal is used in a savory way, but I really wanted to have fun with this recipe. You guys all know I love mixing flavors and textures, so this cake is right up my ally.
The cake itself is a buttermilk based cake using Bob’s Red Mill Medium Grind Cornmeal. The cornmeal adds a really nice texture along with a slightly sweet cornbread style flavor. Pairing this cake with strawberries is all things delicious. Think of the flavors of a sweet honey cornbread, with roasted strawberries, butter, and a drizzle of tangy sweet buttermilk glaze.
It’s honestly just perfection.
I’m loving the idea of serving this cake up all summer long. How perfect would it be for an upcoming Memorial Day Picnic or Father’s Day brunch? Or if you’re like my mom and I, just bake it up right now and eat it for lunch. Yes, we did this, and yes, it was awesome.
This cake is ready to go, start to finish in just about forty-five minutes. It’s quite possibly one of the easiest cakes to make. Meaning that making it today, like right now, is really the only thing that should be left on your Tuesday afternoon to-do list.
Just sayin’
Strawberry Cornmeal Cake with Buttermilk Glaze
Servings: 8 servings
Calories Per Serving: 404 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- 1/2 cup honey
- 1/2 cup buttermilk
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups Bobs Red Mill all-purpose flour
- 3/4 cup Bobs Red Mill Stone Ground Cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups fresh strawberries, halved
Buttermilk Glaze
- 1/2 cup powdered sugar
- 2-4 tablespoons buttermilk
Instructions
- 1. Preheat the oven to 350 degrees F. Grease one 10-12 inch cast iron skillet or cake pan. 2. In a large mixing bowl, beat together the butter, brown sugar, honey, buttermilk, lemon zest and vanilla until combined about 5 minutes. Add the eggs, one at time, beating after each until incorporated. Add the flour, cornmeal, baking powder, and salt and beat until combined. Fold in the strawberries. 3. Pour the batter into the prepared pan.4. Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to over bake.5. To make the glaze, whisk the powdered sugar and buttermilk together until combined. 6. Drizzle the glaze over the cake. Slice and serve slightly warm. Enjoy!
ps. did I mention how delicious and moist this cake is? I mean, I think that slice pretty much says it all.
{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! 
}
If I’m planning to take this cake to a friend’s house, should I wait to put the buttermilk glaze on after re-warming and right before serving? Or should I place the glaze on after the cake is out and let it soak until ready to serve?
Hey Sam,
I would add the glaze after you warm the cake for serving:) I hope you love this recipe, let me know how it turns out! xT
I made it in a spring form pan and the center isn’t cooking as well do I just cook a lot longer as in 45 min? or did I mess up by using?
Hi there! Did it turn out okay? I would bake longer if using a springform pan! xT
Could I replace the all-purpose flour in this recipe with corn flour for an even cornier taste?
Hi! I haven’t tried that before so I’m not sure, I’m so sorry! xT
Can I use bobs 1:1 gluten free flour instead of the wheat variety?
Hi Jack,
Sure, you could use that in place of the all purpose flour, but you will still want to use the cornmeal:) Pease let me know if you have any other questions, I hope you love this recipe! xT
Do you think I could leave out the sugar all together and substitute with more honey or maple syrup?
Hey Jessica,
You could definitely do that for the light brown sugar, but the glaze needs the powdered sugar:) Let me know if you give this recipe a try, I hope you love it! xT
Instead of regular flour, do you think Bobs Red Mill 1 to 1 gf flour blend would work? Id love to make this for my daughter in law who has celiac.
Hi Caryn,
Yes, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
OUTSTANDING. Made this recipe for my dad on Father’s Day, and the whole family was in love. Added a cup of fresh rhubarb from the garden along with the strawberries. Some of us added a scoop of vanilla icecream on top too. Sooo good. All 5 of us when back for seconds…
Hey Josie,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
I made this last night with the intention of bringing it into the office today to share, but unfortunately there isn’t enough remaining to warrant bringing it in, haha. It is so delicious! Very rustic tasting; I’ve never had anything like it. I had to cook it much longer than the recipe says – it was probably in the oven for 40 minutes, if not more, and it still is a little bit undercooked in the middle. Next time I might try baking it in a muffin tin, as I really like the crispy edge! I only had nonfat buttermilk on hand, and that seemed to work fine, but I would probably use a buttermilk with some fat next time, as I imagine it would be even better. Thanks for the awesome recipe, I look forward to putting this on regular rotation.
Hey Anna,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan
I substituted fresh cranberries (leftover from Thanksgiving groceries) and added a little extra sugar. It’s amazing! Thank you!
Thank you so much Kate! I am really glad this recipe turned out so well for you! xTieghan
Hi Tieghan! This looks amazing and I’m about to make it, but was wondering if I can substitute lemon juice for the zest, and if so how much juice should I use? Thanks in advance!
Hi Ashely,
Sure! I would use 1 tablespoon of lemon juice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This cake was SO good! I mean honey, cornmeal, strawberries and buttermilk? Can’t go wrong with that combination. Going to make it today for a second time.
Right?! I am so glad you loved this one!! xTieghan
Never had a cornmeal cake before, but this was delicious!!! I also added a few drops of lemon juice to the glaze and loved it. I always love reading your posts and have fun baking/cooking them. Thank you Tieghan! 🙂
Thank you Kristin! I am so glad this recipe turned out so well for you! xTieghan
I just made this cake and it was delicious! I skipped the buttermilk glaze and topped with vanilla ice cream instead. Soooo good! Thank you for sharing!
Thank you so much Amanda! I am so happy this recipe turned out so well for you! xTieghan
I made this cake for dessert tonight and my family loved it! Added blueberries since I didn’t have enough strawberries…put the berries in frozen and it turned out just fine.
Thank you so much Carma! That is so amazing to hear! xTieghan
I made this cake last night for friends! It was eastbound to whip together and everyone seemed to enjoy it with ice cream. This was a rustic tasting cake – since it’s got the cornmeal there is definitely texture in the cake which might not be for everyone but the warm, soft strawberries balanced it nicely for me ☺️ I did have to cook it longer than listed though. I was in the middle of a movie and wasn’t paying careful attention so I pulled it out at 25 minutes without trying the toothpicks. Later, when I realized it wasn’t done, still quite doughy, I popped it back in the oven at 400 for another 5-6 min and it was perfect. ?
I am so glad you enjoyed this Sally! Thank you so much for trying this! xTieghan
Very tasty! A perfect dessert to satisfy a sweet craving without being overwhelmingly rich. It takes much longer to bake in a cake pan. I will definitely make in a muffin tin next to reduce bake time.
Hi Sarah,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT