Strawberry Balsamic Cornbread!
This corn bread recipe, is quick and easy, sweet and savory and totally festive with the pop of red!
I love a good corn bread moment and I feel like it’s a side dish that can sometimes get overlooked. This dish can also go two ways, pair it with sour cream for lunch or cool whip for dessert!
1 box jiffy cornbread– (read the box for the ingredients the box requires)
1 can creamed corn
2 tb sp chopped basil
1 cup chopped strawberries
2 tb spoon balsamic
Preheat your oven to temperature directed on the box
In a separate bowl, combine the strawberries, balsamic, and basil and set aside
In a larger bowl combine the jiffy ingredients, can of creamed corn, and strawberry mixture.
Spray your desired baking dish. ( I like to use a decorative Pie Pan or a cast Iron skillet.)
Follow the directions on the box for the time but set the timer 5-10 minutes shorter because every oven is different. For my pie tin it took 22 minutes to fully cook. To check your if done prick with a fork in the center, If none of the batter sticks to the fork, it’s done!