Modern Day Narragansett Strawberry Bread from Dale Carson’s New Native American Cooking
Serves nine
one half cup butter,
three quarters cups maple sugar,
one egg,
two cups all purpose flour,
one half cup cornmeal,
one half cup finely ground walnuts,
one teaspoon baking powder,
one half teaspoon salt,
milk, enough to make a stiff batter.
one cup wild strawberries, rinsed and stemmed, or cultivated strawberries, rinsed, stemmed and quartered.
Preheat oven to 350.
In a mixing bowl, cream, sugar and butter, add the egg and beat until smooth.
Add flour, nuts, baking powder and salt.
Stir and add milk, enough to make a stiff batter.
Gently fold in the strawberries and turn batter into an eight or nine inch square baking pan.
Bake in the center of the oven for 20 to 25 minutes, or until a knife inserted in the center of the bread comes out clean.
Let cool before slicing.