Kelly'S Strawberry Cornbread Recipe

Name: Kelly'S Strawberry Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup yellow cornmeal; 1/4 cup sugar; 4 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 1 cup buttermilk; 2 tablespoons butter or 2 tablespoons margarine, melted; 3/4 cup strawberry jam

Servings: persons

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

1
Heat oven to 375 degrees, grease a 9 inch square baking pan.
2
Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl until well blended; make a well in the center In a small bowl, whisk together the egg, buttermilk and melted butter or margarine.
3
Pour mixture into well, stir together till moistened.
4
Batter should be lumpy Pour batter into prepared pan, spreading evenly.
5
With a spoon, dollop the jam over the top of the batter, spacing evenly Bake for 30- 35 minutes or until lightly browned.
6
Cool in the pan on wire rack for 15 minutes.
7
Cut into squares and serve.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 3/4 cup yellow cornmeal, 1/4 cup sugar, 4 teaspoons baking powder, and more.

Yes, Kelly'S Strawberry Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kelly'S Strawberry Cornbread

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