Roasted Strawberry Cornbread With Roasted Strawberry And Brown Sugar Butter Recipe

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.
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4. Bake for 30 minutes.
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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.
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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.
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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.
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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.
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12. Slice and serve with butter.

1090

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 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.

Roasted Strawberry Cornbread With Roasted Strawberry And Brown Sugar Butter

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