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.