Tender moist cornbread swirled with fresh strawberries and honey. The strawberries, in addition to adding a whole new level of yum to the scent of baking cornbread are also the perfect foil for a tangy vinegar barbecue sauce. Delicious slathered with butter and topped with some of the remaining strawberry sauce. Sub this out for shortcake (perhaps adding just a smidge more honey) and top with more strawberries and whipped cream for a cornbread twist on strawberry shortcake.
I have been dreaming about this cornbread for days now. I bought a half flat of Hood strawberries at the farmers market and they just don’t last like other varietals. Still delicious but not so pretty (I’m sure the ride home on the back of my scooter didn’t help much) the Hood strawberry when slightly soft makes an amazing sauce so amazing I couldn’t help but reserve a bit to add to the cornbread after baking.
Strawberry Honey Skillet Cornbread
recipe based on the Skillet-Sizzled Buttermilk Cornbread from Crescent Dragonwagon’s “Dairy Hollow House Soup & Bread Cookbook”
Strawberry Honey Skillet Cornbread
Ingredients
- 1 cup strawberries
- 1 T honey
- 1 cup AP flour
- 1 cup fine or medium grind cornmeal
- 1 T baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 cup yogurt
- 1/4 cup milk
- 1 egg
- 1/4 cup melted unsalted butter
- 2 T honey
- 1 tsp. butter or bacon grease for the skillet
Instructions
- Blend strawberries a T honey together and put in a squeeze bottle (I’m sure there are other methods of delivery that would also work but this is the most controlled)
- Preheat oven to 375
- Throughly Combine flour, cornmeal, salt, and baking powder in a large bowl.
- Melt the butter and add the honey to the hot butter, stir to combine
- Mix the yogurt, milk, and baking powder together in a medium bowl.
- Add the egg and the butter/honey mixture and stir to combine.
- Either in the oven or on the stovetop preheat your cast iron skillet (7-9 inch will work here)
- Mix the wet ingredients into the dry and stir until just combined
- Add the butter or bacon grease to the preheated skillet, swirling to coat.
- Dump in the batter and then swirl about half of the strawberry puree into the top half of the cornbread batter (I carefully folded in the first third and then added another swirl on the top)
- Bake until the center of the bread is firm to the touch and a toothpick comes out clean- about 20-30 minutes depending on the size of your skillet, larger skillet=faster baking.
- Serve warm with remaining strawberry sauce.
What a cool cornbread flavor! Sweet flavors like fruit sound like they’d go wonderfully with it 🙂
Never seen such a creatively flavoured cornbread before. Love it!