Strawberry Cinnamon Cornbread
Transform your cornbread game with this heavenly twist on a classic: Strawberry Cinnamon Cornbread! This delightful recipe balances the rustic charm of yellow cornmeal with the warm spice of cinnamon and the natural sweetness of fresh, juicy strawberries. The addition of melted butter and a hint of vanilla creates a rich, tender crumb, while a golden, slightly crisp crust offers the perfect contrast. Ready in just 40 minutes, this easy-to-make cornbread is ideal as a sweet breakfast treat, an afternoon snack, or an irresistible addition to your brunch table. Serve it warm with a drizzle of honey for extra decadence, and watch it disappear in seconds! Perfect for strawberry lovers and cornbread enthusiasts alike, this recipe is a must-try twist on a timeless favorite.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 pieces Large eggs
- 1 cup Whole milk
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 cup Fresh strawberries, diced
- 1 teaspoon Vanilla extract
- Honey (optional, for drizzling)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch round or square baking pan with butter or nonstick cooking spray.
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, cinnamon, and salt. Whisk to evenly distribute the dry ingredients.
In a medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract until the wet ingredients are well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Do not overmix, as this can result in tough cornbread.
Fold the diced strawberries gently into the batter, ensuring they are evenly distributed without breaking them apart.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Optionally, drizzle with honey before serving for added sweetness.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 362.6 g | 132% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 138.6 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 441 mg | 34% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
