Honey Strawberry Skillet Cornbread

Cast iron skillet cornbread filled with corn kernels and sweet strawberries. This honey strawberry skillet cornbread is crusty on top and moist in the center, perfect for serving alone or as a summer side.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

I just got back from my mini trip up to Sonoma Valley!

We originally planned on just doing a day trip, but at the last minute, we decided to book a room at a local hotel so that we would be able to spend more time exploring, eating, and wine tasting.

The trip still felt short, even though we extended it, but it was enough for me to feel a little refreshed and ready for the week.

I’ll definitely share photos with you later.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

During our trip, one of the places we ate at, Sauced BBQ & Spirits, offered honey cornbread as a side. I loved that it was slightly sweet and filled with fresh corn.

I love cornbread and corn muffins, and when I have the option to choose it as a side, I’ll very likely pick it. The crusty edges, the moist center, the fresh corn, the hint of sweetness. It’s so addictive.

I could probably eat cornbread by itself all day.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

However, when I made cornbread at home, I wanted to add a summer twist to the classic honey cornbread.

Sweet corn kernels in every bite. Plus, the addition of sweet strawberries.

This could be a side or a dessert!

More reasons for you, and me, to eat cornbread, right?

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

Preheat the oven to 425F.

While the oven is preheating, melt butter in a 10 inch cast iron, or oven safe, skillet. Make sure that the melted butter coats all the surfaces of the skillet. Then pour the melted butter into a medium or large sized bowl.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

Add honey, brown sugar, egg, and buttermilk into the bowl. Whisk until all the ingredients are well incorporated. Set aside for now.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

In a different large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt together until incorporated. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the corn kernels and the chopped strawberries, being careful not to overmix.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

Pour the batter into the hot skillet. If the skillet isn’t hot, heat the skillet on the stove for a couple minutes.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

Bake the cornbread for about 20-25 minutes until the top is browned and the center is cooked. Insert a toothpick into the center of the cornbread. If the toothpick comes out clean, the cornbread is done.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

Allow the cornbread to cool for a few minutes before cutting it into slices. You can cut them into 10-12 slices, depending on how big you like your slices.

Store leftovers in an airtight container in the fridge, or to keep for longer, store them in a freezer safe container in the freezer.

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

To reheat the cornbread, bake the cornbread at 350F for about 10-15 minutes until the cornbread is warmed through and the top is crusty and caramelized.

Serve the honey strawberry skillet cornbread warm with honey butter.

Enjoy!

Honey Strawberry Skillet Cornbread | Cooking with a Wallflower

Join me and other food bloggers at Fiesta Friday.

Honey Strawberry Skillet Cornbread
 
Prep time
Cook time
Total time
 
Cast iron skillet cornbread filled with corn kernels and sweet strawberries. This honey strawberry skillet cornbread is crusty on top and moist in the center, perfect for serving alone or as a summer side.
Author:
Recipe type: Side
Serves: 10-12 servings
Ingredients
  • ½ cup unsalted butter, melted
  • ⅓ cup honey
  • 2 tablespoons brown sugar
  • 1 large egg, beaten
  • 1 cup buttermilk
  • 1 cup + 1 tablespoon cornmeal
  • 1 cup + 1 tablespoon all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 cup corn kernels, fresh/frozen and drained/canned and drained
  • ¾ cup chopped strawberries
  • Honey butter for serving
Directions:
  1. Preheat the oven to 425F.
  2. While the oven is preheating, melt butter in a 10 inch cast iron, or oven safe, skillet. Make sure that the melted butter coats all the surfaces of the skillet. Then pour the melted butter into a medium or large sized bowl.
  3. Add honey, brown sugar, egg, and buttermilk into the bowl. Whisk until all the ingredients are well incorporated. Set aside for now.
  4. In a different large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt together until incorporated. Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the corn kernels and the chopped strawberries, being careful not to overmix.
  5. Pour the batter into the hot skillet. If the skillet isn’t hot, heat the skillet on the stove for a couple minutes.
  6. Bake the cornbread for about 20-25 minutes until the top is browned and the center is cooked. Insert a toothpick into the center of the cornbread. If the toothpick comes out clean, the cornbread is done.
  7. Allow the cornbread to cool for a few minutes before cutting it into slices.
  8. Store leftovers in an airtight container in the fridge, or to keep for longer, store them in a freezer safe container in the freezer.
  9. To reheat the cornbread, bake the cornbread at 350F for about 10-15 minutes until the cornbread is warmed through and the top is crusty and caramelized.
  10. Serve the strawberry skillet cornbread warm with honey butter.

Recipe adapted from Sally’s Baking Addiction

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26 comments

  1. AndraG says:

    Hi Andrea! I made your strawbery cornbread skillet recipe and it was AMAZING! It got eaten in no time, I didn’t even get the chance to take a picture of it. Thanks for the inspiration!!!

  2. Nancy says:

    As far as I’m concerned, corn bread deserves to be baked in cast iron…and your delicious offering proves it, Andrea. I can almost taste that crunchy side/bottom of the wedge (great photos!). I’ve used fresh corn in my corn bread, but the idea of adding the strawberries is totally new to me. Fantastic idea! I may just take a little break today and whip up my own. 🙂 Thanks for sharing your delicious recipe with all of partying at Fiesta Friday!

  3. Chris Pontius says:

    Looks so yummy! I keep thinking I should try cooking in a cast-iron skillet again, but I know it’s a bad idea. I’m too addicted to soap.

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