This cornbread loaf with roasted strawberries is a sweet, buttery twist on a classic bake. Juicy berries roast until jammy and caramelized, then fold into a tender cornbread loaf for bright flavor in every slice. Brushed with warm honey for a glossy finish, it’s perfect for brunch, dessert or an anytime treat.
Cornbread Loaf With Roasted Strawberries
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Ingredients
- 1 lb. strawberries hulled
- 2 tsp. granulated sugar
- 1 package cornbread mix
- 2 eggs
- 1/2 cup unsalted butter melted
- 1/2 cup water
- 1 Tbsp. honey warm
Instructions
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Preheat oven to 425 degrees F. Line large rimmed baking sheet with parchment paper.
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Thinly slice three strawberries and set aside for topping cornbread. Coarsely chop remaining strawberries and place on baking sheet. Sprinkle with sugar and toss to coat. Spread evenly. Bake 15–20 minutes, until soft and caramelized. Remove from oven and cool.
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Reduce oven to 350 degrees F. Butter standard 9 x 5-in. loaf pan. Line with parchment paper, letting paper hang over two long sides for easy removal.
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Toss diced strawberries with cornbread mix in large bowl. In separate bowl, whisk eggs, melted butter and water. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into prepared pan and spread evenly. Top with sliced strawberries.
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Bake about 1 hour, until toothpick inserted in center comes out clean. Remove from oven and brush top with warm honey. Cool completely before removing from pan and slicing.
Notes
Nutrition
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