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Summer Strawberry Cornbread

Hi folks! This week, we’re baking strawberry cornbread using Wild Hive’s amazing stone-ground grains. Renowned for their heirloom corn, which is bred specifically for flavor, it takes our cornbread to the next level. Freshly milled cornmeal is the secret. Unlike commercial mills that strip away flavor, Wild Hive’s process preserves the whole grain, ensuring maximum taste and nutrition

This cornbread has a wholesome texture and a sweet, nutty corn flavor. Brown butter and spelt flour add a nutty base note that the floral strawberries adore. I encourage you to splurge on freshly milled, heirloom cornmeal—use it in anything and savor the difference!

Fresh summer strawberries from my local farmer’s market here in Longwood, Florida.

Wild Hive Farm, committed to sustainable agriculture, produces small batches of organic flour from local farmers. I’m not paid to say this—I genuinely love their mission and the quality they deliver.

If you haven’t ordered their freshly milled cornmeal and polenta online, you can still create this recipe using cornmeal and polenta found at your local grocery store. Using two types of cornmeal and fresh summer strawberries, this recipe remains a delight, even with store-bought ingredients. Don’t hesitate, give it a try!

This freshly milled heirloom hybrid corn holds a special place in my heart, as it connects deeply to my roots. My father, an Ohio State Buckeye through and through, was a plant-seed scientist who dedicated his life to breeding heritage corn alongside soybeans and alfalfa. He was passionate about doing things the right way, and I had the privilege of working alongside him in his research nurseries during my childhood. Those experiences instilled in me a profound appreciation for quality and tradition.

Now, having ordered this exceptional corn from small farmers in New York to my home in Florida, I am absolutely thrilled. It feels like a true delight to use this corn, knowing the care and dedication that went into its cultivation. This corn is more than just an ingredient; it is a cherished connection to my father’s legacy and our shared love for agriculture.

Dad proudly displaying his prize-winning corn at the Indiana State Fair for Future Farmers of America in high school! Just look at those big, beautiful ears of corn!
My Dad, Harold Tenney, working in his research nursery in Aplington, Iowa. He established research nurseries worldwide, spanning South America, Hawaii, Mexico, Central America, and beyond. Today, his pioneering corn varieties are still cultivated globally, including in Iowa and Kazakhstan, showcasing his enduring legacy.

Back to the recipe!

We’re combining two types of cornmeal—medium and coarse (which tends to be labeled as polenta) —for the perfect texture. Butter and avocado oil keep it moist without overshadowing the fresh corn flavor. Brown butter and spelt flour add a nutty richness, while juicy summer strawberries infuse a sweet, floral note. As this cornbread sits, its flavor and aroma only get better, making it a delicious treat any time. It’s perfect on its own or top a slice with Strawberry-Maple topping (recipe in notes section) or enjoy it with melted butter—either way, you’re in for a treat!

Watch the step-by-step instructions on how to make strawberry cornbread in this video.
Without a doubt, this is the best-tasting cornbread I’ve ever made! Enjoy it warm with a generous dollop of melted butter—we think it’s simply unbeatable. For an extra treat, try it with fresh Strawberry-Maple Topping on the side.

Enjoy the most delicious tasting cornbread, inspired by the inventive genius of Chef Clare DeBoer.

Robin Ward

Summer Strawberry Cornbread

Experience the ultimate cornbread with freshly milled heirloom cornmeal, brown butter, spelt flour, and sweet, floral strawberries, offering a wholesome texture and a sweet, fresh, nutty corn flavor! Whether shared with loved ones or savored alone, this strawberry cornbread promises a taste of summer you won’t forget.
Print Recipe Pin Recipe
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick unsalted butter
  • ¾ cup pure maple syrup
  • ½ cup avocado or mild tasting olive oil (Can also use canola oil)
  • ¾ cup buttermilk (Shake carton prior to measuring.)
  • 3 eggs, lightly beaten
  • 1 cup cornmeal
  • ⅓ cup coarse grind polenta
  • 1 cup spelt flour
  • 1 Tbsp baking powder
  • 1¼ tsp salt
  • 8 oz strawberries, hulls removed and sliced

Equipment

  • 1 9-inch cast-iron skillet or 9-inch pie pan

Method
 

  1. Heat the oven to 375℉. On the stovetop, in a 9-inch cast iron skillet (or saucepan if you plan to bake the cornbread in a pie dish), melt the butter over medium heat, swirling to coat the sides of the skillet. Simmer and whisk constantly to brown the butter. Since it can be hard to see the butter’s color in a cast iron skillet, rely on toffee aromas and tilt the pan to pool the butter for better visibility. Additionally, use a white utensil or spoon to check for brown flecks, as demonstrated in the video guide.
  2. Pour butter into a large bowl. Whisk the maple syrup, olive oil and buttermilk into the butter. The mixture should be room temperature to the touch; if it's not, let it cool slightly before whisking in the eggs. When the eggs are fully incorporated, whisk in the cornmeal, polenta, spelt flour, baking powder, and salt.
  3. Scrape the batter back into the pan you used to brown the butter (or into a buttered 9-inch pie dish if you used a saucepan) and scatter the strawberries evenly on top. Bake until the surface is golden brown, and a toothpick inserted into the center comes out clean, 30-45 minutes. If the edges of your cornbread start to darken too much, reduce the oven temperature to 325℉ and continue baking until the center is set.
  4. Cool in the skillet for 10 minutes before slicing.

Notes

As you can see in the video, I initially tried to use a 9-inch cast iron skillet as recommended, but mine has unusually low sides. I quickly switched to a deep-dish 9-inch pie pan, which worked perfectly and is also recommended for this recipe. If you have a 9-inch cast iron skillet with high sides, use that; otherwise, a pie pan like mine will do the job just as well. I avoided using my larger cast iron skillet, as it would have made the cornbread thinner, more like a large pancake than I wanted. So, for best results, use a 9-inch deep-dish pie pan or a high-sided 9-inch cast iron skillet.
 
Recipe for Strawberry-Maple Topping:
Hull and quarter a 1/2 pint (250g) of strawberries and place them in a bowl with 1 Tbs. of pure maple syrup and a pinch of fine sea salt. Crush a few berries with a fork on the side of the bowl and stir to mix the juices with the syrup. Let the strawberries marinate at room temperature for 10 minutes, then enjoy over cornbread, toast, ice cream, toast, biscuits, yogurt, cottage cheese, etc.  

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6 responses to “Summer Strawberry Cornbread”

  1. The strawberry cornbread idea was a total surprise to me! Can’t wait to try it. And…what a nice tribute to your Dad, Harold Tenny. He would be so proud of you! It’s nice to be reminded of the efforts that people have put into the crops for our nutritional value…as well as tasting so good.

    Reply

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