Either as a breakfast or a snack, this Roasted Strawberry–Sweet Tea is a crowd-pleaser.
Roasted Strawberry-Sweet Tea Cornbread
Serves: 1 (10-inch) loaf
Ingredients
- 1 (16-ounce) package fresh strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon ground cinnamon
- 1 1⁄4 teaspoons kosher salt, divided
- 2 tablespoons canola oil
- 2 cups plain yellow cornmeal
- 1 cup plus 1 tablespoon all-purpose flour, divided
- 1⁄4 cup firmly packed light brown sugar
- 1 tablespoon baking powder
- 1 1⁄2 cups whole buttermilk
- 1⁄2 cup Lemony Sweet Tea Concentrate (recipe follows)
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- Tea-Infused Strawberry Butter (recipe on opposite page)
Instructions
- Preheat oven 375°. Line a rimmed baking sheet with foil.
- In a large bowl, stir together strawberries, granulated sugar, lemon juice, cinnamon, and 1⁄4 teaspoon salt. Arrange in a single layer on prepared pan.
- Bake until tender and slightly caramelized, 30 to 35 minutes. Let cool completely. Remove strawberries from juices, and pat dry on paper towels. Increase oven temperature to 400°.
- In a 10-inch cast-iron skillet, add oil, and place skillet in oven until hot, about 5 minutes.
- In another large bowl, whisk together cornmeal, 1 cup flour, brown sugar, baking powder, and remaining 1 teaspoon salt.
- In a medium bowl, whisk together buttermilk, Lemony Sweet Tea Concentrate, eggs, and melted butter. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Carefully spread batter into hot skillet.
- In another large bowl, toss together roasted strawberries and remaining 1 tablespoon flour. Top batter with roasted strawberry mixture.
- Bake until top is golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool for 5 minutes. Remove from skillet, and place on a serving platter or cutting board. Serve warm with Tea-Infused Strawberry Butter.
Lemony Sweet Tea Concentrate
Serves: 3 cups
Ingredients
- 3 cups water
- 2 cups sugar
- Lemon peel, pith removed (1 small lemon)
- 7 cup-size bags black tea*
- 2 tablespoons fresh lemon juice
- 3⁄4 cup water, to serve
Instructions
- In a medium saucepan, add 3 cups water, sugar, and lemon peel. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer until sugar dissolves, about 5 minutes. Remove from heat, and add tea bags; cover and let stand for 10 to 15 minutes. Strain mixture, discarding solids. Stir in lemon juice. Cover and refrigerate for at least 4 hours before using.
Notes
*We used Luzianne Iced Tea.
Tea-infused Strawberry Butter
Serves: ¾ cup
Ingredients
- 1⁄4 cup puréed strawberries
- 2 tablespoons Lemony Sweet Tea Concentrate (precedes)
- 1⁄2 cup unsalted butter, room temperature
- 1⁄4 teaspoon kosher salt
Instructions
- In a medium bowl, beat all ingredients with a mixer at medium speed until smooth. Serve at room temperature.
