Do you ever get a compulsive need to bake? Mine usually come on Sundays. I’m catching up on blogs, and all of the sudden I need to make one of the recipes with some variation.

Whole Roasted Strawberry & Honey Cornbread

Last Sunday (well, Sunday at 2 a.m. when I couldn’t fall asleep and was catching up on blogs on my phone), it was this roasted strawberry buttermilk cake over at Joy the Baker. I saw it, and I needed to make it. But it needed cornmeal. And honey. And my roommate’s birthday was coming up in three days, which meant an overload of cupcakes, so it needed less sweetener.

Slice of Roasted Strawberry & Honey Cornbread

Enter: Roasted Strawberry & Honey Cornbread. Because really, how perfect is it when the honey is already in your cornbread?

Roasted Strawberry & Honey Cornbread in Pan

(Anyone notice how the original recipe is “cake” but mine is “bread”? I swear there’s a reason that’s not “now I can eat it for breakfast,” because that’s never stopped me before. This recipe really is less sweet. Just think of it as fancy cornbread, honey included.) 

Roasted Strawberry & Honey Cornbread

Adapted from Joy the Baker’s Roasted Strawberry Buttermilk Cake

For the roasted strawberries:

8 ounces medium strawberries, hulled and quartered

1 tbsp. olive oil

2 tbsp. honey

pinch of salt

For the bread:

1 1/2 cups white whole wheat flour

1 cup yellow cornmeal

1 tbsp. baking powder

1/4 cup + 1 tbsp. honey

1/2 tsp. salt

1 1/2 cups buttermilk

1/4 cup unsweetened applesauce

roasted strawberries

To make the strawberries:

Preheat oven to 375F.

Line a rimmed baking sheet with parchment paper or greased aluminum foil.

Cut each strawberry into quarters and place in mixing bowl. Add honey, olive oil and salt, and toss until each strawberry is coated. Arrange strawberries in a single layer across the baking sheet.

Roast strawberries for 40 minutes. The juices will thicken, but remove the strawberries from the oven before the juices start to burn.

To make the cake:

Heat oven to 400F. Butter an 11-inch cast-iron skillet. I used a cake round, but I’m sure the cast iron would be much better.

In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.

In a small bowl, whisk together buttermilk, eggs, applesauce and honey.

Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top the batter with all the strawberries and juice.

Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.

Cake will last, well wrapped in the refrigerator, for 3 days.