Orange-Laced Cornmeal Cakes

Makes 6
Prep 15 m
Chill 25 m



  1. 1 of 4 Rinse and trim strawberries. Chop into bite-size pieces. In a bowl, toss together strawberries, 2 tablespoons rum, 2 tablespoons sugar and 1/2 teaspoon zest. Let stand at room temperature until serving.
  2. 2 of 4 In 2-cup measuring cup, whisk water, remaining 1/4 cup rum, corn syrup and remaining zest. Arrange muffins in glass baking dish. Pour orange syrup over muffins. Cover with plastic wrap; refrigerate 10 minutes.
  3. 3 of 4 Remove dish with muffins from refrigerator and uncover. Invert muffins; re-wrap pan. Refrigerate another 10 to 15 minutes.
  4. 4 of 4 In medium-size bowl, beat heavy cream with remaining 1 tablespoon sugar until medium peaks form.

To serve:

  1. 1 of 1 Transfer muffins to plates. Spoon remaining syrup from dish over muffins. Top with berry mixture. Serve with whipped cream. Makes 6 servings.
Nutrition Information for Orange-Laced Cornmeal Cakes
Servings Per Recipe: 6
Per Serving: 14 g Fat, total, 50 g carb., 5 g pro., 377 kcal cal., 7 g sat. fat, 41 mg chol., 224 mg sodium, 3 g fiber