Strawberry Cinnamon Cornbread Recipes

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.

STRAWBERRY-FILLED CINNAMON ROLLS

Steps:

• Mix warm water and yeast for rolls together in a small bowl until dissolved. Let sit until bubbly, about 10 minutes.
• Meanwhile, combine butter, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Add hot water and whisk until butter is melted. Allow to cool for a few minutes, then mix in egg. Mix in yeast mixture, followed by 2 cups flour, mixing on high speed with the whisk attachment. Change to the dough hook attachment, add remaining flour, and mix until a nice ball of dough forms.
• Place dough into an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out dough on a lightly floured surface into a 1/2-inch thick rectangle.
• Mix melted butter and jam for filling together in a small bowl. Spread evenly over dough and sprinkle with sugar and cinnamon. Roll dough and pinch edges to seal. Cut into 12 equal rolls and place on a cookie sheet.
• Bake in the preheated oven until golden brown and firm to the touch when pressed gently in the center, about 20 minutes.
• While the rolls are baking, combine softened butter, milk, jam, and vanilla extract for frosting in a large bowl; beat until creamy. Gradually add powdered sugar, mixing until smooth. Add frosting with a pastry brush to warm cinnamon rolls.

STRAWBERRY CINNAMON ROLLS

Steps:

• Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
• Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
• Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
• Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
• While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

CINNAMON CORNBREAD

Steps:

• Preheat oven to 400°F.
• Oil a 9x9 inch baking pan. Other sizes could probably work too, just watch your baking time so it doesn't burn.
• Stir all dry ingredients together in a large bowl.
• Stir all wet ingredients together in a medium bowl.
• Stir the wet and dry ingredients together. Keep the batter a bit lumpy.
• Pour batter into pan and sprinkle some extra cinnamon on top, swirling it into the batter slightly.
• Bake for 20-26 minutes until done. The center should spring back when touched. Let it sit 5-10 minutes before cutting, if you can resist!

CINNAMON CORNBREAD

Steps:

• Heat oven to 450°F In an 8 or 9 inch cast iron skillet, melt butter. (I do not have a skillet so used a 9 inch round baking stone). Tilt pan to coat the bottom and then pour the remaining butter into a glass measure.
• In a medium bowl, stir together the cornmeal mix, flour, sugar and cinnamon.
• Add eggs and milk and stir until just blended. Then stir in remaining butter.
• Using a rubber spatula, scrape the batter into the skillet and smooth the top.
• Bake until golden and springy to the touch in the center, about 15 minutes.
• Let cool in pan for 10 minutes before cutting and serving.

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.

STRAWBERRY CINNAMON CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Mix dry ingredients in a large bowl.
• Beat eggs.
• Mix egg, yolks, yogurt, cinnamon, raisins, and stir until combined.
• Stir wet ingredients into dry ingredients.
• Pour or scoop batter into a greased (or coated with cooking spray) 9 X 9 pan and bake for 20 minutes.
• Eat until gone.
• Repeat steps 1-7.