The Recipe Box | Cornbread with Roasted Strawberry Butter

ROSE & IVY Journal Recipe Box | Cornbread with Roasted Strawberry Butter

Cornbread is one of the ultimate comfort foods.  Good cornbread that is when it is a rather thick slab that isn't dry. This recipe is taken from good to great with the addition of homemade roasted strawberry butter.  Roasting any sort of berry draws out the sweetness, while intensifying their amazing flavor.  

ROSE & IVY Journal Recipe Box | Cornbread with Roasted Strawberry Butter


2 sticks unsalted butter, softened and divided

2 cups yellow cornmeal

1/2 cup flour

6 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups buttermilk

1 pound strawberries, stems removed, sliced in half

3 tablespoons sugar

Directions:  Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.  Place strawberries in a bowl and coat with sugar, toss to combine.  Pour onto baking sheet and roast for 10 to 12 minutes or until the juices are drawn out and berries get soft.  Let cool completely before handling.  In the meantime prepare cornbread.  Generously grease a cast iron pan with oil, set aside.  Beat one stick of butter with a mixer until soft.  Add cornmeal, flour, sugar, baking powder, salt and baking soda.  Beat to combine.  Slowly incorporate milk. Pour into cast iron and bake for about 15 minutes or until a knife inserted into the middle comes out clean.  Let cool.  

To make the strawberry butter: Using a clean beater, whip remaining one stick of butter until soft.  Add roasted strawberries.  Beat until combine. Place into a container and serve with cornbread.   

Recipe slightly adapted from Martha Stewart | Photography by Alison