Sweet Cornbread with Strawberries
An upgraded version of classic cornbread, made with vanilla Greek yogurt and topped with fresh strawberries. Add a spread of strawberry compound butter to pull it all together.
Servings 16 pieces
Calories 138kcal
Ingredients
Macerated Strawberries
- ½ lb Strawberries hulled and quartered
- 1 Tbsp Brown sugar
Sweet Cornbread
- 1 Cup All-purpose flour
- 1 Cup Cornmeal
- 1 Tbsp Brown Sugar
- 1 Tbsp Cornstarch
- 1 ½ tsp Baking Powder
- ¾ tsp Salt
- ½ Cup Vanilla Greek Yogurt Plain or Strawberry will also work
- ¼ Cup Vegetable Oil
- 2 Eggs
- 2 Tbsp Milk
Strawberry Compound Butter
- 4 Tbsp Unsalted butter Melted and cooled slightly, you can substitute salted butter and omit the salt
- 1 Tbsp Syrup from macerated strawberries
- 2 Tbsp Mashed strawberries from macerated strawberries
- ¼ tsp Salt
Instructions
- Preheat the oven to 375°F with a rack in the center. Grease a glass 8x8-inch baking dish and set it aside.
- Macerated Strawberries: In a medium bowl, combine the strawberries and brown sugar. Set aside to macerate while you prepare the sweet cornbread batter.
- In a large mixing bowl, add the flour, cornmeal, brown sugar, cornstarch, baking powder, and salt. Whisk to combine. Mix dry, mix wet, combine, transfer to pan
- In a second slightly smaller mixing bowl, add the yogurt, oil, and eggs. Whisk until the eggs are fully beaten and the mixture is smooth.
- Add the mixed wet ingredients and milk into the bowl with the cornmeal mixture, and gently stir and fold until the batter is just combined, and there are no large dry pockets or streaks of flour.
- Transfer to the prepared baking pan, and use a flexible spatula to evenly distribute the batter throughout the pan.
- Arrange the berries on top of the cornbread batter, alternating the direction to fit more. Leave the syrup from macerating and about 5-6 berry slices in the bowl for later.
- Bake the cornbread for 28-34 minutes, until a toothpick inserted into the center comes out clean, and it bounces back when gently pressed. Let the cornbread cool in the pan on a trivet for about 30 minutes.
- Meanwhile make the strawberry compound butter. Combine the butter with the remaining strawberries, syrup, and salt. Stir to distribute, and then chill the butter in the fridge for 30 minutes. Once cooled, stir to redistribute the strawberries as needed.
- Remove the cornbread from the pan, and cut it into 16 slices. Spread each with some of the compound butter and serve room temperature or warmed.
Notes
- Make ahead tips:
- Strawberries can be macerated overnight, which will release more syrup and result in softer berries.
- The finished cornbread can be stored once fully cooled, tightly wrapped at room temperature for up to 1 day. I do not recommend storing this long term.
- Compound butter can be stored for 1-2 days in a sealed container in the fridge.
- Substitutions:
- Vanilla Greek yogurt can be replaced with plain or strawberry yogurt. Plain will be less sweet, so you may want to add an additional tsp of sugar to the batter.
- You can use salted butter to make the compound butter, but if you do, omit the salt from the recipe.