Dried Strawberry Cornbread Recipe

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it heats so it becomes hot (this gives a crisper bottom). If you prefer not to preheat a pan, grease your pan with 1 tablespoon butter or oil.

Bloom dried strawberries (optional)

If your dried strawberries are very dry and tough, place the 3 oz chopped dried strawberries in a small bowl and cover with 3 tablespoons warm milk. Let sit 8–10 minutes, then drain off any excess liquid. This softens them so they stay tender in the cornbread.

Combine dry ingredients

In a large bowl whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt until evenly distributed.

Mix wet ingredients

In a separate medium bowl whisk 1 cup whole milk, 1/2 cup sour cream (or yogurt), 1 large egg, and the 4 tablespoons melted butter plus 1 teaspoon vegetable oil until smooth and slightly frothy. The oil helps prevent butter solids from seizing when added to hot pan later.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined—do not overmix. Fold in the drained chopped dried strawberries, ensuring they are evenly distributed. The batter should be a thick, scoopable consistency; if it seems very stiff, stir in up to 1–2 tablespoons additional milk.

Transfer to hot pan and bake

Carefully remove the preheated skillet or pan from the oven (use oven mitts). Add 1 tablespoon butter or oil to the pan and swirl to coat. Immediately spoon the batter into the hot pan and smooth the top. Optionally sprinkle 0.25 oz extra dried strawberry pieces and 1/4 teaspoon flaky salt on top. Return to the oven and bake at 425°F (220°C) for 18–22 minutes, or until the top is golden, edges are set, and a toothpick inserted into the center comes out with a few moist crumbs.

Cool slightly

Remove the cornbread from the oven and let it cool in the pan on a rack for 8–10 minutes so it firms up and is easier to slice.

Roast the jalapeño

While the oven is preheating (or using a gas flame or broiler), char the jalapeño until the skin blackens and blisters on all sides, about 4–6 minutes total, turning as needed. Place the charred pepper in a small bowl and cover with plastic wrap or a lid for 5 minutes to steam—this loosens the skin.

Peel and mince

Uncover the jalapeño, peel off the blistered skin, remove stem and seeds (leave some seeds for more heat if desired), and finely mince the flesh. You should end up with about 1–2 tablespoons minced jalapeño depending on size and how much seed/white rib you retain.

Make the butter

In a small saucepan or microwave-safe bowl, melt 4 tablespoons unsalted butter gently. Stir in the minced roasted jalapeño, 1 teaspoon honey, 1/2 teaspoon lime juice, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Taste and adjust: add more honey for sweetness or a pinch more salt if needed. Keep warm until serving.

Serve

Spoon the warm roasted jalapeño butter over slices of warm dried strawberry cornbread, or serve in a ramekin alongside the cornbread so guests can add to taste.

To serve: slice the cornbread into wedges (if skillet) or squares (if pan) and brush or dollop with the roasted jalapeño butter. Cornbread is best warm. Leftover cornbread can be wrapped and stored at room temperature for 1–2 days or refrigerated up to 4 days. Reheat in a toaster oven or oven at 325°F (160°C) for 8–10 minutes. Store the jalapeño butter in an airtight container in the refrigerator for up to 5 days; reheat gently before serving.