Strawberry Cornbread
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Strawberry Cornbread
Recipe By Michael Weldon
Ingredients
2 cups Coles corn meal
2 tbs brown sugar
1 tsp sea salt
½ tsp baking powder
½ tsp baking soda
1 ½ cup milk
1 free range egg
½ cup strawberry, diced
¼ cup butter, melted plus 2 tbs for cooking
2 tbs Squeaky Gate extra virgin olive oil
Garnish
extra strawberries
Coles finest pure Canadian maple syrup
Method
Heat a cast iron skillet in a 180 degrees (°C) oven.
In a large bowl mix all the dry ingredients together. In a separate bowl, mix together the wet ingredients together. Pour the wet ingredients into the dry and mix together until batter is smooth.
Transfer the skillet from the over to a burner of medium heat. Add the extra butter and olive oil into the skillet. Once hot, add the batter and fry for a couple of minutes then transfer into the oven.
Cook for 15-20 minutes until the cornbread is done.
Allow to cook then remove from the pan. Serve with a drizzle of maple syrup and fresh strawberries on top.
