Roasted Strawberry Cornbread With Roasted Strawberr

Name: Roasted Strawberry Cornbread With Roasted Strawberry And Brown Sugar Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROASTED STRAWBERRIES:; 16 ounces, weight Fresh Strawberries, Hulled And Sliced In Half Lengthwise; 2 Tablespoons Melted Coconut Oil; 2 Tablespoons Honey; 1 pinch Salt; FOR THE CORNBREAD BATTER:; 1 cup Stoneground Cornmeal; 1 cup Almond Flour; 1 Tablespoon Baking Powder; 1 teaspoon Salt; 1/2 cups Honey; 1 cup Light Coconut Milk; 1/4 cups Melted Coconut Oil; 2 Large Eggs; FOR THE BUTTER:; 1 stick Unsalted Butter, At Room Temperature; 2 Tablespoons Light Brown Sugar; 1/4 cups Roasted Strawberries

Servings: persons

FOR THE ROASTED STRAWBERRIES:
16 ounces, weight Fresh Strawberries, Hulled And Sliced In Half Lengthwise
2 Tablespoons Melted Coconut Oil
2 Tablespoons Honey
1 pinch Salt
FOR THE CORNBREAD BATTER:
1 cup Stoneground Cornmeal
1 cup Almond Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/2 cups Honey
1 cup Light Coconut Milk
1/4 cups Melted Coconut Oil
2 Large Eggs
FOR THE BUTTER:
1 stick Unsalted Butter, At Room Temperature
2 Tablespoons Light Brown Sugar
1/4 cups Roasted Strawberries

1
1. Preheat the oven to 375u00b0F. Line a baking sheet with parchment paper.
2
2. Lay the strawberries on the baking sheet.
3
3. Whisk together the coconut oil, honey, and salt, and pour over the strawberries and toss until evenly coated.
4
4. Bake for 30 minutes.
5
5. Meanwhile, make the cornbread batter. In a large mixing bowl, sift together the cornmeal, almond flour, baking powder, and salt.
6
6. Mix in the honey, coconut milk, coconut oil, and eggs, until a smooth batter forms.
7
7. Grease an 8-in. square cake pan with coconut oil.
8
8. Once the strawberries are finished roasting, fold 1/2 to 3/4 cups of the strawberries into the batter, saving a little bit of the roasted strawberries for the butter (about 1/4 cup). Lower the temperature on the oven to 350u00b0F.
9
9. Pour the batter into the cake pan and bake for 20-25 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean.
10
10. To make the butter, put all the ingredients in a small bowl and mix well until smooth.
11
11. Once the cornbread is finished baking, let cool for 15 minutes in the pan before removing.
12
12. Slice and serve with butter.

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: FOR THE ROASTED STRAWBERRIES:, 16 ounces, weight Fresh Strawberries, Hulled And Sliced In Half Lengthwise, 2 Tablespoons Melted Coconut Oil, 2 Tablespoons Honey, and more.

Yes, Roasted Strawberry Cornbread With Roasted Strawberry And Brown Sugar Butter 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.

That's it — enjoy your meal!

Roasted Strawberry Cornbread With Roasted Strawberry And Brown Sugar Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions