Strawberry Cornbread with Homemade Strawberry Sauce
Take a new twist on a good old favorite. This Strawberry Cornbread is delicious and very simple to make. It's served with an irresistible homemade strawberry sauce!
Servings: 4
Calories: 600kcal
Ingredients
- 1 ¼ cup Corn Flour
- ½ cup All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 tablespoon Granulated Sugar
- 4 tablespoon Butter Melted
- 1 Egg
- ½ teaspoon Vanilla Extract
- ¾ cup Buttermilk
- 6 Strawberries Washed and halved
Homemade Strawberry Sauce:
- 2 cups Strawberries Washed and halved
- ⅓ - ½ cup Granulated Sugar
Instructions
- Preheat the oven to 350F. Place a 12 inch cast iron skillet in the middle rack of the oven.
- In a large mixing bowl mix corn flour, all purpose flour, baking powder, baking soda and sugar. Set aside.
- In a medium bowl, mix melted butter, egg, vanilla extract and buttermilk.
- Add in wet ingredients to the dry ingredients, mix until combined. Do not over mix.
- Carefully take the cast iron skillet out of the oven, pour the cornbread batter in the skillet and top it with strawberry halves.
- Place the cast iron skillet in the oven and bake for 20-25 minutes until toothpick inserted in the center of the cornbread comes out clean.
Meanwhile make the strawberry sauce:
- In a small pot, mix strawberries and sugar. Cook on medium heat until it's fully cooked.
- Mash the strawberries using a masher or pulse a few times in a blender.
- Once the cornbread is ready, let it cool for 10 minutes and then serve with strawberry sauce.
Notes
If you don't have butter milk in the fridge, mix 1 cup of milk with 2 tablespoons white vinegar or lemon juice and set aside for 10 minutes. Then stir again and use in the recipe.
Nutrition
Calories: 600kcal