Ingredients
- Ingredients for Grand Marnier Strawberries:
- 7-1/2 cups fresh strawberries, hulled and sliced
- 1/3 cup Grand Marnier
- 3 tablespoons sugar
- Ingredients for Lemon Cornbread:
- 1/2 cup canola oil
- 1-1/4 cups whole milk
- 2 eggs
- 1/2 cup all-purpose flour
- 1-1/4 cups sugar
- 2 tablespoons baking powder
- 1/2 cup cornmeal
- 1/4 cup lemon juice
- 3 tablespoons fresh lemon zest
- Ingredients for Lemon Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup lemon juice
- Zest of 1/2 lemon
- Fresh whipped cream or vanilla ice cream, for serving
Preparation
Step 1
Directions for Strawberries:
1. Combine 1-1/2 cups strawberries, Grand Marnier, and sugar in a blender, blending until smooth.
2. Combine remaining strawberries with pureed mixture in a large mixing bowl. Set aside to marinate.
Directions for Cornbread:
1. Preheat oven to 300 degrees. Grease and flour a 13x9x2-inch baking pan.
2. Beat oil, milk, and eggs in a large bowl using an electric mixer.
3. Sift together flour, sugar, and baking powder in a separate bowl. Gradually mix the dry ingredients into the wet, stirring until smooth.
4. Stir in cornmeal, then lemon juice and zest.
5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.
Directions for Lemon Syrup:
1. Mix sugar and water in a small saucepan; bring to a boil over high heat. Reduce heat to medium and continue to cook for 1 minute.
2. Remove from heat and add lemon juice and zest. If not using immediately, refrigerate in an airtight container.
To serve:
1. Cut cooled cornbread into 12 squares, trimming off top crust.
2. Drizzle each square of cornbread with 1 tablespoon of lemon syrup. Allow syrup to soak in for 2 to 3 minutes.
3. In a buttered fry pan, sear both sides of cornbread until golden brown.
4. Top cornbread with Grand Marnier strawberries, then top with whipped cream or vanilla ice cream.