Strawberry Cinnamon Cornbread Recipes

STRAWBERRY CINNAMON BREAD

Steps:

• 1 Preheat oven 350.
• 2 In Large bowl beat eggs until frothy.
• 3 In Blender blend Strawberries until they are liquid or atleast close to liquid.
• 4 In Large bowl with your eggs Mix in oil, Sugar, and Strawberries.
• 5 In seperate bowl combine Flour, Baking powder, Baking Soda, cinnamon and salt.
• 6 Stir to mix Thoroughly.
• 7 Add to wet Ingredients.
• 8 Turn in to 9x5x3 inch Loaf pan.
• 9 Bake for 50 Minutes.

KELLY'S STRAWBERRY CORNBREAD

Steps:

• Heat oven to 375 degrees, grease a 9 inch square baking pan.
• 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.
• Pour mixture into well, stir together till moistened.
• Batter should be lumpy Pour batter into prepared pan, spreading evenly.
• With a spoon, dollop the jam over the top of the batter, spacing evenly Bake for 30- 35 minutes or until lightly browned.
• Cool in the pan on wire rack for 15 minutes.
• Cut into squares and serve.

STRAWBERRY CORN CAKES

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
• Photograph by Antonis Achilleos

SKILLET CORNBREAD WITH STRAWBERRY JAM

Steps:

• Make the cornbread: Place a 9-inch cast-iron skillet in the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk in the milk, buttermilk, eggs and almost all of the melted butter, reserving about 1 tablespoon for brushing the skillet.
• Carefully remove the hot skillet from the oven and brush the bottom and sides with the reserved melted butter. Pour the batter into the skillet, return to the oven and bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Let cool 10 to 15 minutes, then sprinkle lightly with sugar for texture.
• Meanwhile, make the jam: Cut the strawberries width-wise into 1/4-inch-thick slices (the slices should be thin enough to bend slightly). Using a vegetable peeler, remove the zest from 1/3 of the lemon with a light touch, leaving the pith behind; transfer to a large bowl. Squeeze the lemon juice into the bowl. Add the orange juice, salt, sugar and strawberries and toss. Cover and refrigerate until the cornbread is out of the oven.
• Melt the butter in a large skillet over medium-high heat. Add the strawberry mixture and cook, stirring, until the juices reduce and thicken slightly, about 10 minutes. Slice the cornbread and serve with the strawberry jam.

CINNAMON-CORNBREAD WAFFLES WITH APPLE-CINNAMON SYRUP

Steps:

• In medium microwavable bowl, mix pie filling and maple syrup. Microwave uncovered on High 1 to 2 minutes or until warm; set aside.
• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In medium bowl, stir waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake 4 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with syrup.

BERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
• In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
• Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

CINNAMON-STRAWBERRY SUNDAES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.

STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD

Steps:

• Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
• Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
• Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

BLUEBERRY CORNBREAD IN A SKILLET

Steps:

• Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
• While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
• Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
• Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
• Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

STRAWBERRY CORN MUFFINS

Steps:

• Heat oven to 350 degrees. Line a 12-cup muffin tin with paper liners; set aside. Place strawberries and 1 tablespoon flour in a bowl; toss to combine; set aside. In a medium bowl, combine milk, melted butter, and eggs; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3 cups flour, sugar, cornmeal, baking powder, and salt. Add the milk mixture; mix on low speed until just blended. Add reserved dried strawberries; mix to combine. Spoon batter into prepared tin, making sure all batter is used. Brush muffin tops with water, and sprinkle with sugar.
• Place in oven; bake until golden brown and a cake tester inserted in the middle of a muffin comes out clean, about 30 minutes. Cool slightly on a wire rack. Remove muffins from pan, and place on a wire rack to cool.