Kelly’s Strawberry Cornbread

The first time I tasted this cornbread, it was at a summer potluck, the air thick with humidity and the sound of cicadas. A rustic square, still slightly warm, was offered to me by Kelly herself, its surface dotted with glistening jewels of strawberry jam. The combination of the crumbly, slightly sweet cornbread with the burst of fruity sweetness was unexpected and utterly delightful. It was sunshine on a plate, and I’ve been hooked ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 36 squares
• Yields: 1 (9-inch) square pan
• Dietary Type: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup buttermilk
• 2 tablespoons butter or margarine, melted
• 3/4 cup strawberry jam

Equipment Needed

• 9-inch square baking pan
• Large mixing bowl
• Small mixing bowl
• Whisk
• Spoon
• Wire rack

Instructions

1. Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven heats, grease a 9-inch square baking pan thoroughly to prevent the cornbread from sticking. You can use butter, shortening, or cooking spray.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. This ensures that the leavening agents are evenly distributed throughout the batter. Create a well in the center of the dry ingredients.
3. In a small bowl, whisk together the egg, buttermilk, and melted butter or margarine. Make sure the butter or margarine has cooled slightly before adding it to the egg mixture to prevent cooking the egg.
4. Pour the wet mixture into the well in the center of the dry ingredients. Stir the ingredients together until just moistened. It’s important not to overmix the batter; it should be slightly lumpy. Overmixing can develop the gluten in the flour, resulting in a tougher cornbread.
5. Pour the batter into the prepared baking pan, spreading it evenly to ensure that the cornbread bakes uniformly.
6. Using a spoon, dollop the strawberry jam over the top of the batter, spacing the dollops evenly across the surface. You can use the back of the spoon or a toothpick to swirl the jam slightly into the batter, if desired.
7. Bake for 30-35 minutes, or until the cornbread is lightly browned. To check for doneness, insert a toothpick into the center of the cornbread. If the toothpick comes out clean or with just a few moist crumbs attached, the cornbread is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again. Keep a close eye on it, as oven temperatures can vary.
8. Once baked, cool the cornbread in the pan on a wire rack for 15 minutes before cutting it into squares and serving. This allows the cornbread to set slightly and makes it easier to cut.

Expert Tips & Tricks

• Don’t overmix: As mentioned before, overmixing can lead to a tough cornbread. Mix just until the ingredients are combined.
• Buttermilk substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with milk until it reaches the 1-cup mark. Let it sit for 5 minutes before using.
• Melted butter vs. oil: While the recipe calls for melted butter or margarine, you can substitute with oil for a slightly different texture. Butter will add richness and flavor, while oil will result in a slightly moister cornbread.
• Jam Variation: Experiment with different flavors of jam! Raspberry, blackberry, or even apricot jam would be delicious alternatives to strawberry.
• For an extra touch of sweetness: Sprinkle a tablespoon of coarse sugar over the top of the cornbread before baking for a delightful crunchy topping.

Serving & Storage Suggestions

Kelly’s Strawberry Cornbread is best served warm, either on its own or as a side dish. It pairs beautifully with chili, pulled pork, or any Southern-style meal. For a sweeter treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

To store leftovers, wrap the cornbread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 1-2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, warm it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes, or microwave individual squares for 20-30 seconds. If frozen, thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	66.5 kcal	N/A
Calories from Fat	8 g	13%
Total Fat	1 g	1%
Saturated Fat	0.5 g	2%
Cholesterol	7.1 mg	2%
Sodium	126.3 mg	5%
Total Carbohydrate	13.4 g	4%
Dietary Fiber	0.4 g	1%
Sugars	6.2 g	24%
Protein	1.1 g	2%

Variations & Substitutions

• Gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or another binder for the best texture.
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). Use a plant-based milk like almond, soy, or oat milk instead of buttermilk, and substitute the butter with vegan butter or oil.
• Spicy kick: Add 1/4 teaspoon of cayenne pepper to the dry ingredients for a subtle hint of spice.
• Corn kernels: Stir in 1/2 cup of drained, canned corn kernels to the batter for added texture and flavor.
• Honey cornbread: Substitute the sugar with honey for a richer, more complex sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use frozen strawberries instead of jam?
A: While you could try, the jam provides a concentrated sweetness and texture that works best. Fresh or frozen strawberries would release too much liquid and alter the cornbread’s consistency.

Q: How do I prevent the cornbread from drying out?
A: Avoid overbaking the cornbread. Check for doneness using a toothpick as described in the instructions. Also, be sure to store it properly in an airtight container.

Q: Can I make this recipe in a cast iron skillet?
A: Absolutely! Preheat the skillet in the oven while it preheats, then carefully pour the batter into the hot skillet. This will give the cornbread a crispy crust.

Q: Can I use a different type of jam?
A: Yes, feel free to experiment with your favorite jam flavors. Raspberry, blackberry, or peach jam would all be delicious alternatives.

Q: What is the best way to reheat cornbread?
A: To retain moisture, wrap individual squares in foil and reheat in a preheated oven at 350°F (175°C) for about 10 minutes. Alternatively, you can microwave it for 20-30 seconds.

Final Thoughts

Kelly’s Strawberry Cornbread is more than just a recipe; it’s a memory waiting to be made. The delightful combination of textures and flavors, from the crumbly cornbread to the sweet burst of strawberry jam, is sure to bring a smile to your face. I encourage you to try this recipe and share it with your loved ones. Whether you enjoy it as a simple snack, a side dish, or a sweet treat, I’m confident that it will become a new favorite in your kitchen. And who knows, maybe you’ll even create your own cherished memories associated with this delightful cornbread. Don’t hesitate to experiment with different jam flavors or add-ins to make it your own unique creation!