Corn muffins laced with sliced strawberries are an enticing summer specialty. The warm gold of cornmeal and the luscious red of fresh strawberries transport me to childhood, when a parade of cornmeal recipes was introduced by my father, who had passed an idyllic childhood in Florida, where he gathered recipes for intriguing, exotic culinary creations. Corn muffins, corn bread, and cornmeal pancakes, in multitudinous incarnations, were standard fare.
A special favorite was strawberry corn muffins. Particularly delicious were muffins filled with wild strawberries, which are infinitely smaller than their cultivated kin.
A highlight of late spring is the early appearance of wild strawberries. Eagerly flourishing in late spring's cool temperatures, wild strawberries are well established in hide-and-seek games in the miniature world of ground cover, long before their cultivated kin peer from under June's foliage.