Strawberry Spoon Bread
- 32 ounces fresh strawberries, hulled and quarterd
- 3/4 cup granulated sugar, divided
- 3 cups whole milk, divided
- 1 cup cornmeal
- 3 tablespoons butter
- 3 large eggs, beaten
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups heavy whipping cream
- 2 tablespoons honey or sorghum syrup
Sprinkle the strawberries with 1/4 cup of sugar, and leave at room temperature for an hour or until juicy.
Preheat the oven to 350 degrees and place a metal bowl in the freezer. In a large cast-iron skillet, on medium heat, stir together 2 cups of milk and the cornmeal and bring to a boil.
Turn off the heat and stir in the remaining milk and butter.
Once the butter has melted, stir in the eggs, baking powder, salt and remaining sugar.
Drain the juice from half the berries (reserving the juice by pouring it back into the remaining berries) and stir the strawberries into the spoon bread batter.
Place the skillet into the oven and bake uncovered for 35 minutes or until the bread is set and golden brown.
While it cools, whip the heavy cream in the chilled metal bowl with a whisk, eggbeater or electric mixer.
Once it’s tripled in size and soft peaks have formed, stir in the honey or sorghum syrup.
Serve the spoon bread warm topped with the remaining strawberries and whipped cream.