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.

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.

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.

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?

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.

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

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.

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

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.

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.

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!

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Honey Strawberry Skillet Cornbread

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

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: Andrea Giang

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.

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