Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- Whipped cream, for serving
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray.
2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the diced strawberries.
6. Pour the mixture into the prepared baking dish and smooth out the top.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. While the cornbread is baking, prepare the pudding according to package instructions using 2 cups of cold milk.
9. Once the cornbread is done, let it cool for a few minutes before cutting it into squares.
10. Serve the warm cornbread topped with a dollop of vanilla pudding and whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 360
Fat: 16g
Carbohydrates: 47g
Protein: 7g
Sodium: 370mg
Sugar: 21g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh.
- You can use a different type of fruit, such as blueberries or raspberries.
- You can use a different type of pudding mix, such as chocolate or banana.
Variations:
- Add chopped nuts to the cornbread batter for extra crunch.
- Add a layer of sliced bananas between the cornbread and pudding layers.
- Top the pudding with fresh whipped cream and sliced strawberries.
Tips and tricks:
- Make sure to let the cornbread cool for a few minutes before cutting it into squares to prevent it from falling apart.
- You can make the cornbread ahead of time and reheat it in the oven before serving.
- To make the pudding layer extra creamy, use half-and-half instead of milk.
Storage instructions:
Store any leftover cornbread and pudding separately in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cornbread in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Reheat the pudding in the microwave or on the stovetop.
Presentation ideas:
Serve the cornbread and pudding in individual glass jars or bowls for a cute and festive presentation.
Garnishes:
Top the pudding with fresh whipped cream and sliced strawberries.
Pairings:
Serve this dish with a cup of hot tea or coffee.
Suggested side dishes:
This dish is sweet and filling on its own, but you can serve it with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the cornbread is too dry, try adding a little more milk to the batter.
- If the pudding is too thick, try adding a little more milk to the mixture.
Food safety advice:
Make sure to store any leftover cornbread and pudding in the refrigerator and consume within 3 days.
Food history:
Strawberry shortcake is a classic dessert that dates back to the 1850s. This recipe puts a fun twist on the traditional dessert by incorporating cornbread and pudding.
Flavor profiles:
This dish is sweet, creamy, and slightly tangy from the fresh strawberries.
Serving suggestions:
Serve this dish as a dessert or a sweet breakfast treat.
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