Chef Genee Habansky makes strawberry cornbread in the kitchen


Chef and caterer Genee Habansky adds a unique ingredient to her cornbread, topped with honey butter and sea salt. 


3 c cornmeal

1 c flour

3/4 c sugar

1 T salt

1 T baking powder

1 & 1/4 c butter softened divided

1 & 1/2 c buttermilk

1 & 1/2 c milk

1/2 c strawberries, sliced thin

1/4 c honey

2 tsp flaked sea salt


Preheat oven to 350

Grease a baking dish (9 by 10)

In a large bowl combine dry ingredients

Knead 1 cup soft butter into dry ingredients until it resembled coarse crumbles

Add buttermilk & milk, stir till combined

Pour into baking dish & top with strawberries, bake 40 minutes

While baking, melt remaining butter & honey together

Brush on top of cornbread, sprinkle with salt

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