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.