Here at the Mill, we call our Golden Cornbread Mix the magic maker! Made with a special blend of our premium flours and stoneground cornbread, not only is it your shortcut to the best cornbread you've ever tasted, but it's endlessly versatile. We love this berry-fresh hack: simply stir in roasted strawberries and bake it in a loaf pan for a sweet summertime treat. It's an easy breakfast or snack, or make it dessert with a scoop of vanilla ice cream!
Here at the Mill, we call our Golden Cornbread Mix the magic maker! Made with a special blend of our premium flours and stoneground cornbread, not only is it your shortcut to the best cornbread you've ever tasted, but it's endlessly versatile. We love this berry-fresh hack: simply stir in roasted strawberries and bake it in a loaf pan for a sweet summertime treat. It's an easy breakfast or snack, or make it dessert with a scoop of vanilla ice cream!
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Thinly slice three of the strawberries and set aside for topping the cornbread later. Coarsely chop remaining strawberries and pile them on the prepared baking sheet. Sprinkle with sugar and toss to coat, then spread out evenly on the pan. Bake until they are soft and begin to caramelize, 15-20 minutes. Remove from oven and set aside to cool.
Decrease oven to 350°F. Butter a standard 9 x 5-inch loaf pan. Line with a sheet of parchment paper that overhangs the two long edges of the pan (for pulling the cornbread out of the pan after it’s baked).
Toss diced strawberries in a large bowl with cornbread mix. In a separate bowl, whisk together eggs, melted butter and water. Add wet ingredients to the dry and stir just until combined. Pour batter into prepared pan and spread it in an even layer. Top with sliced strawberries.
Bake until a toothpick inserted in the center of the pan comes out clean, about 1 hour. Remove from oven and immediately brush the top with warm honey to glaze. Cool completely before removing from pan and slicing.
