Inside Yummie's Recipe Box: Cornbread with Warm Strawberries
We're starting a new segment called "All Things Yummie: Food + Drink Edition" where you'll be introduced to members of the Yummie team and they'll walk you through recipes they love and would like to share!
Say hi to Madelyn, our Design Director who's delighted to share with you her grandmother's cornbread recipe.
Have any of the colors in your dishes ever inspired your design work?
Madelyn: For Fall '21, we'll have a strawberry red seamless color - more like an Aperol Spritz red if I'm being honest 😉
Do you have any memories attached to this recipe? What does this meal remind you of?
Madelyn: I do! Cornbread is something that is comforting for me. It reminds me of countless holidays as well as rainy or sick days. It has always been a go to for me when I want to feel “at home”. The smell of cornbread in the oven reminds me of being very young and having my great grandmother, grandmother, and mom all in one room gathering for a holiday or family event of some sort. It’s not a specific day, but any time we were all able to be together. The strawberries I added on top isn’t something that was always done but something I’ve added over the years because it’s good!
What new recipes are you looking to try during this time?
Madelyn: I’ve been reading a lot of bread making recipes – sourdough to be specific actually. I’d like to learn to make a really good loaf of sourdough.
What is your favorite meal of the day?
Madelyn: Breakfast – for dinner! 😉
Is there a Yummie piece that makes you feel your best while cooking?
Madelyn: I like to be comfortable when I’m cooking or baking, so that being said I gravitate towards leggings and a loose fitting tank or top. I wore our basic Seamless Legging in black with our French Terry V-Neck Tee in black while baking.
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 2 tablespoons of sugar — optional, I don’t use
- 1 1/2 teaspoons baking powder
- 1 large egg
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons coarse sea salt
- 1 3/4 buttermilk — I’ve also used regular milk and it turns out okay
4 tablespoons unsalted butter
Preheat oven to 425 degrees. Place a 10 or 11 inch cast iron skillet inside the oven to preheat with the oven. Whisk together cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt in a large bowl and set aside. Whisk together egg and buttermilk in a separate bowl. Stir egg mixture into flour mixture with a large spoon or silicone spatula. After oven is completely preheated, carefully pull hot cast iron skillet out of the oven and place on the stove top. Swirl butter in the pan to melt and coat pan; it will sizzle and melt quickly. Pour batter into hot pan, scraping down the sides of the bowl as you go. Bake until a tester comes out clean, about 20-25 minutes. Cool in pan. Cut into wedges and serve.
Strawberries (or any fruit):
- 1 pint: 10-12 strawberries (fresh or frozen)
- Pinch of sea salt
- Juice of half a lemon (or more), to taste
1 tablespoon of maple syrup
Clean and cut strawberries into 4-5 pieces each - doesn’t have to be uniform! Heat in a small pot with lemon and maple syrup.
If you make this recipe, please remember to tag us on Instagram!
What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!