Sweet GF Strawberry-Lemon Cornbread
This recipe has the texture of cornbread with the sweet swirl of a strawberry cake.
Hello my GF fam! This recipe uses Bob’s Red Mill Cornbread mix and a few simple items that you probably have in your fridge right now. I decided to try this out because I needed something quick for a last minute dessert and this is what I came up with. Some of the recipes I put on here will have boxed mixes and some won’t. Some things are easier to make homemade and sometimes the box is convenient. It is full of that cornbread texture with a sticky sweet swirl of strawberry goodness. There is a zing of lemon juice that makes it taste bright and summery. I love it with a whipped topping, it gives it an extra layer of creaminess that I hope y’all will enjoy!
Strawberry Cornbread Snack Cake
1 Bob’s Red Mill GF Cornbread Mix
3 Eggs
1/2 cup of Melted butter
8 oz. Sliced fresh Strawberries
1 cup of Milk (I used cows milk)
1/2 cup of Sour Cream
3 tbsp. of Lemon juice
Zest of 2 Lemons
1 tbsp. of Vanilla extract
3 tbsp. of Sugar
3/4 Cup of Strawberry Jam
Directions
Pre-heat the oven to 350. Butter a 9x12 baking pan and sprinkle with sugar until well coated. Set aside.
Thinly slice your fresh strawberries then toss them in the 3 tbsp. of sugar, set them aside. Mix the 3 eggs, milk, melted butter, sour cream, lemon juice, vanilla and lemon zest together. Whisk until mixed. Add the dry cornbread mix into your wet ingredients. Mix for 1-2 minutes until fully blended. Gently fold in your sugared strawberries. Pour the batter into your baking dish. Taking healthy spoonful’s of jam swirl them into your cake.
Bake for 20-25 minutes until golden brown.
Serve with homemade whipped cream swirled with more strawberry jam or Reddi Wip!
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