Strawberry Cornbread

Strawberry Cornbread

Hope you all had a fantastic weekend!  Here we are, the 2nd day into a 4 day week, can’t wait for some 4th of July festivities!  Speaking of 4th of July, this strawberry cornbread would be the PERFECT thing to whip up for that bbq you’ll be attending this weekend.  Throw some slices on a nice festive platter or a patriotic napkin and you’ve got yourself the perfect side dish.

Strawberry Cornbread

Some friends invited us over for some bbq brisket and pulled pork the other night so I decided we would definitely need some cornbread to have an official bbq feast.  I’ve made cornbread so many times and its often crumbly and doesn’t have that great sweet flavor.  Not to toot my own horn or anything but this time I nailed it!  I did a little online research and found that the key to a moist cornbread is adding some melted butter and honey so I did just that.  Plus I added a ridiculous amount of fresh strawberries from our strawberry picking extravaganza last week.  I honestly don’t know what it was that made this all come together because I’m not baking expert but I can guarantee you, next time I’ll be making it exactly the same way.

Strawberry Cornbread

The 4th of July is the perfect time to make this because the Farmer’s Markets and stores are overflowing with ripe juicy strawberries, begging for you to buy them and make your cornbread moist.  I’ve got some left in the fridge from last weekend that are screaming a countdown at me every time I open the fridge.  I think I’m going to just make a quick skillet jam with them and call it a day because I don’t have much time to bake these days.

Strawberry Cornbread

Do you still need convincing?  Well..I made a 9″ square pan of cornbread which ended up making about 16 squares of cornbread.  there were 6 of us eating dinner and the cornbread was ALL gone by the time dinner was through.  You can do the math.

Strawberry Cornbread

It was so moist and flavorful that it was good to eat on its own but if you want to kick it up a notch, serve with a little flavored butter.  I mashed some butter with maple syrup and cinnamon and put a dish of that in the center of the platter.  If you have the time, it’s definitely worth it.

Hope you love this as much as we did!!



Dining al fresco.


There’s something so relaxing about eating outside.  You can just lean back, enjoy the sun and watch all the weird people walk by.  On Sunday after I finished working the Farmer’s Market, we decided to go find a nice place to eat lunch outside.  We settled on the Lobster Shanty in Salem and it fit the bill perfectly.  I enjoyed a grilled romaine salad topped with fresh lobster meat and we watched all the people walk by and the belly dancers that decided to start dancing in the alley next to the restaurant.  Salem really is a special place 🙂

Strawberry Cornbread


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup butter (melted & room temperature)
  • 1/2 cup milk
  • 1/2 cup half & half
  • 2 Large eggs (beaten)
  • 1 1/2 cup fresh strawberries (sliced thin)


1. Preheat oven 400 F.
2. In a medium bowl, stir together flour, cornmeal, sugar, salt & baking powder and set aside.
3. In a mixing bowl add eggs, milk, half & half, butter & honey and mix to combine well. Slowly add dry mixture and beat until just combined. Add strawberries and stir until evenly distributed.
4. Pour into a 8 or 9 inch square buttered baking pan. If desired, garnish the top with more sliced strawberries.
5. Bake for 18-25 minutes until top is golden brown & toothpick comes out clean. Cool for 5-10 minutes before slicing.


recipe adapted from Land O'Lakes Honey Moist Cornbread


4 Responses to Strawberry Cornbread

  1. I seriously want this. It looks so good.

  2. huntfortheverybest says:

    it looks yummy!

  3. […] Strawberry Cornbread: Simple to describe: strawberry+cornbread=strawberry cornbread […]

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