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Strawberry Cornbread



  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • 3/4 cup strawberry jam


  1. Heat oven to 375 degrees F. Grease 9-inch square pan.
  2. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large shallow bowl until mixture is well blended; make a well in the center.
  3. In a large measuring cup, whisk together the egg, buttermilk and melted butter. Pour buttermilk mixture into well, and stir the ingredients together just until evenly moistened; do not over mix; batter should be lumpy. Spoon batter into prepared baking pan, spreading evenly into corners with rubber spatula.
  4. With a spoon, drop strawberry jam in dollops over the top of the batter, spacing them evenly.
  5. Bake for 30 to 35 minutes or until the top is lightly browned.

Serves 6.

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