Who needs biscuits? Our Sunday Supper cornbread makes a quick and delicious summer dessert.
Prep Time: 20 minutes
Cook Time: As directed on mix
Yield: 8 servings
Ingredients
For the Strawberry Sauce
- 1 Tbsp. cornstarch
- 3 Tbsp. warm water
- 2 pints fresh strawberries, sliced
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- ¼ cup sugar, or to taste
For the Shortcake
- 1 package Love & Cornbread Sunday Supper Cornbread Mix, prepared according to package directions with 1 cup milk, 2 eggs, and ½ cup oil
- Whipped cream
Directions
- Bake the cornbread according to the package directions and let cool slightly.
- Stir together the cornstarch and water. Combine with the strawberries, lemon zest, lemon juice, and sugar in a saucepan. Bring to a gentle boil, then reduce heat and simmer 5 minutes.
- Split a square of cornbread in half and top with the warm strawberries and whipped cream.
Variation: Try peaches with a splash of bourbon and a scoop of vanilla ice cream. Or mixed berries tossed with orange liqueur and white chocolate chips. Vanilla extract and orange zest can be substituted for alcohol.
