📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease and flour a 9-inch square baking pan. This helps the cornbread release easily and prevents sticking. Don't skip the flouring step!
2. In a large bowl, whisk together 1 1/2 cups of yellow cornmeal, 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Make sure there are no clumps. Clumpy batter equals clumpy cornbread, and nobody wants that.
3. In a separate bowl, whisk together 1 cup of milk (I prefer whole milk for richness, but any kind will work), 1/4 cup of melted butter, and 2 large eggs. Ensure the butter isn't too hot, or it might cook the eggs!
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix! A few lumps are okay. Overmixing develops the gluten in the flour, leading to a tough cornbread. Aim for a slightly thick batter.
5. Gently fold in 1 cup of chopped fresh strawberries. Distribute them evenly throughout the batter. Resist the urge to add more strawberries. Too many strawberries can make the cornbread soggy. I did this once! It was a mess.
6. Pour the batter into the prepared baking pan and spread evenly. Now, for the magic topping. In a small bowl, combine 1/4 cup of melted butter and 1/4 cup of sugar. Mix well.
7. Drizzle the melted butter and sugar mixture evenly over the cornbread batter. This creates a beautiful, golden-brown crust. Don't be shy with the drizzle! It adds a delightful sweetness and crunch.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch. Keep an eye on it during the last few minutes of baking to prevent burning.
9. Let the cornbread cool in the pan for at least 15 minutes before slicing and serving. This allows the cornbread to set and prevents it from crumbling. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the full strawberry shortcake experience!