Something AMAZING happens when you take Bona Fide Southern Cornbread , add some strawberries and a touch of sweetness! I had a slice of this Iron Skillet Strawberry Cornbread with a drizzle of honey on top and it was so good y’all.
You could dress it up with whipped cream, a drizzle of strawberry syrup, or serve with a scoop of vanilla ice cream – all would be great! You may have even had regular cornbread with milk or buttermilk at one time or another and I bet this would be good like that too.
I have to share a funny story with y’all. My first attempt at making this recipe didn’t go so well. Lawd
help me, I don’t know where my mind is some days. I had it baking in the oven for half an hour and realized I never put the eggs in. UGH!
I guess we all have days like that though. So down the disposal with the first batch. I decided to wait it out a day before giving it another go. Thankfully, I remembered to add everything that I wanted to put in on my second attempt and it turned out the way I wanted.
I still can’t decide if this is just a bread or on the dessert side. It does have some sweetness to it. Not too much, mind you, but just enough to go perfectly with those first of the season strawberries. Typically we are a savory cornbread house. A touch of sweet never hurt anyone now and again!
- Stone Ground Cornmeal (white)
- All Purpose Flour
- Baking Powder
- Granulated Sugar
- Pinch of Salt
- 2 Eggs, beaten
- Vegetable Oil
- Sliced Fresh Strawberries ?
- Butter, melted
Preheat oven to 350℉.
I used my 10″ Lodge cast iron skillet to make this dish, so I put the skillet into the oven to heat up too. You can use a cake pan or baking dish if you prefer.
In a mixing bowl add cornmeal, flour, sugar, baking powder, salt and stir to combine.
Add buttermilk, beaten eggs, and vegetable oil and stir to combine into a batter.
Add the strawberries and stir into the batter.
Remove cast iron skillet, if using, from the oven. Pour the melted butter to coat the bottom of the skillet or baking dish.
Add the strawberry cornbread batter.
Bake 40-45 minutes, until golden brown on top.
Strawberry Cornmeal Skillet Cake
Iron Skillet Strawberry Cornbread
Iron Skillet Strawberry Cornbread Recipe
Delicious strawberry cornbread recipe for those fresh seasonal strawberries
- 2 c Stone Ground Cornmeal (white)
- 1 c All Purpose Flour
- 2 tsp Baking Powder
- 1 c Granulated Sugar
- Pinch of Salt
- 1 c Buttermilk
- 2 Eggs, beaten
- 1/2 tbsp. Vegetable Oil
- 1.5 c Sliced Fresh Strawberries
- 2 tbsp. Butter, melted
- Preheat oven to 350℉.
- I used my 10" Lodge cast iron skillet to make this dish, so I put the skillet into the oven to heat up too. You can use a cake pan or baking dish if you prefer.
- In a mixing bowl add cornmeal, flour, sugar, baking powder, salt and stir to combine.
- Add buttermilk, beaten eggs, and vegetable oil and stir to combine into a batter.
- Add the strawberries and stir into the batter.
Remove cast iron skillet, if using, from the oven. Pour the melted butter to coat the bottom of the skillet or baking dish then add the strawberry cornbread batter.
- Bake 40-45 minutes, until golden brown on top.
Amount Per Serving: Calories: 339Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 249mgCarbohydrates: 65gFiber: 3gSugar: 28gProtein: 7g
See it at:
Full Plate Thursday
Meal Plan Monday
Author of Julia's Simply Southern
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube
Sunday 9th of April 2017
WOW! I never thought of putting berries in cornbread--sounds amazing!
Friday 7th of April 2017
Yum!!! I love that this is made in the cast iron skillet too! Thanks for sharing on Friday Frenzy Link Party!! Xoxo
Tuesday 4th of April 2017
Hi Julia,Your Strawberry Cornbread will be a very special treat! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.Miz Helen