Strawberry Lemon Corn Bread

Tangy lemon corn bread with fresh strawberries!

 

You will need…

1 Package Sturdiwheat’s Lemon Corn Bread Mix

1/3 Cup Butter Softened (for corn bread mix)

1-1/4 Cup Water (for corn bread mix)

1 Cup Chopped Fresh Strawberries

1/2 Cup Sliced Fresh Strawberries (for top)

 

Preheat oven to 350 degrees.

Grease 9×9 baking dish*

Prepare Sturdiwheat’s Corn Bread Mix as directed on package.

Fold in 1 cup of chopped strawberries.

Pour into greased baking dish.

Arrange 1/2 cup sliced strawberries on top.

Bake uncovered at 350 degrees for 30 minutes or until toothpick comes out clean.

 

*9×13 pan will work also, corn bread will not be as tall and only bake for 20 minutes.