Strawberry cornbread is a delightful twist on a Southern classic, blending the sweetness and freshness of ripe strawberries with the comforting texture of traditional cornbread. This recipe is perfect for spring and summer when strawberries are at their peak, but it’s equally enjoyable year-round.
Whether you’re serving it alongside a hearty meal or enjoying it as a sweet snack, this strawberry cornbread offers a unique balance of flavors — the slight graininess of cornmeal paired with juicy bursts of strawberry.
The moist crumb and subtle sweetness make it a crowd-pleaser, easy enough for beginners yet impressive enough for seasoned bakers.
In this post, I’ll walk you through a straightforward recipe to make your own strawberry cornbread at home. You’ll also find tips on ingredient substitutions, serving suggestions, and even some nutritional insights.
And if you love exploring new vegetarian treats, don’t forget to check out some of our other delicious recipes at the end!
Why You’ll Love This Recipe
This strawberry cornbread recipe is a perfect blend of sweet and savory, offering a fresh take on a traditional staple. Unlike typical cornbread, the addition of strawberries provides a juicy pop of flavor that makes each bite exciting.
It’s incredibly moist, thanks to the fresh fruit and a hint of honey, which keeps it from drying out as regular cornbread can sometimes do.
It’s also quite versatile — you can enjoy it warm with butter, use it as a base for a strawberry shortcake-inspired dessert, or serve it alongside your favorite soups and salads. Plus, it’s easy to make with simple pantry ingredients and fresh strawberries, making it an accessible and rewarding baking project for any home cook.
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, hulled and chopped
- 1 cup milk (or plant-based milk for vegan option)
- 2 large eggs (or flax eggs for vegan substitution)
- 1/4 cup unsalted butter, melted (or coconut oil for vegan)
- 1 tablespoon honey or maple syrup (optional, for extra sweetness)
Equipment
- Mixing bowls (at least 2)
- Measuring cups and spoons
- Whisk or fork
- Rubber spatula
- 8×8 inch baking pan or cast-iron skillet
- Oven
- Cooling rack
Instructions
- Preheat your oven to 400°F (200°C). Grease your baking pan or cast-iron skillet with butter or oil to prevent sticking.
- In a large bowl, combine dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Whisk them together until evenly mixed.
- In a separate bowl, whisk together the wet ingredients: milk, eggs, melted butter, and honey or maple syrup if using. Make sure the butter is not hot to avoid cooking the eggs.
- Pour the wet ingredients into the dry mixture, stirring gently with a spatula just until combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fold in the chopped strawberries</strong carefully, distributing them evenly throughout the batter without smashing them.
- Pour the batter into your prepared pan and spread it out evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool</strong for at least 10 minutes in the pan before slicing and serving.
Tips & Variations
For best results, use fresh, ripe strawberries. Frozen strawberries may release too much moisture, making the cornbread soggy.
You can swap out the all-purpose flour for whole wheat flour for a nuttier flavor and additional fiber. If you want to make this recipe vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk and oil instead of butter.
For an extra burst of flavor, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you prefer a sweeter cornbread, increase the sugar to 1/3 cup or drizzle with honey before serving.
Want a crunch? Sprinkle some chopped pecans or walnuts on top before baking.
For a more indulgent dessert, serve warm strawberry cornbread with a scoop of vanilla ice cream and fresh strawberries.
Nutrition Facts
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Fat | 6 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Vitamin C | 5 mg (6% DV) |
Note: These nutrition facts are approximate and can vary based on ingredient brands and exact portions.
Serving Suggestions
Strawberry cornbread pairs wonderfully with a variety of dishes. Try serving it warm with a pat of butter or a drizzle of honey for a simple snack or breakfast treat.
For a savory meal, it complements dishes like chili, grilled vegetables, or fresh salads beautifully. Speaking of salads, if you love fresh and easy ideas, check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.
You can also turn strawberry cornbread into a dessert by topping it with whipped cream or vegan ice cream. For something heartier, serve it alongside a bowl of soup such as our comforting Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.
Conclusion
This strawberry cornbread recipe is a fantastic way to bring a touch of sweetness and freshness to your baking repertoire. With its moist texture, juicy strawberry bursts, and a hint of honey, it’s sure to become a favorite for breakfast, snack time, or even dessert.
The recipe is straightforward, relying on common ingredients and simple techniques, making it accessible for bakers of all skill levels.
Don’t hesitate to experiment with variations and pairings to suit your taste and dietary preferences. And if you’re interested in expanding your vegetarian and vegan meal options, be sure to explore other recipes like our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Vegan Recipes No Tofu: Delicious Plant-Based Meals.
Happy baking!
📖 Recipe Card: Strawberry Cornbread Recipe
Description: A delicious twist on classic cornbread with fresh strawberries for a sweet and tangy flavor. Perfect as a snack or a side dish for any meal.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Grease an 8-inch square baking pan.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in chopped strawberries gently.
- Pour batter into prepared pan and spread evenly.
- Bake for 20-25 minutes or until golden and a toothpick comes out clean.
- Let cool before slicing and serving.
Nutrition: Calories: 200 kcal | Protein: 5 g | Fat: 7 g | Carbs: 30 g
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