Honey Strawberry Skillet Cornbread
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
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.
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 by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/08/09/honey-strawberry-skillet-cornbread/