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Strawberry Cornbread Skillet Cobbler

Prep Time: 7 minutes
Cook Time: 35 minutes

Ingredients

Strawberry Filling

  • 3 lb. strawberries hulled and sliced
  • 3/4 cup granulated sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoons cornstarch
  • 2 tablespoons lime juice
  • 10 sprigs of mint julienned + extra for garnish
  • 2 teaspoons vanilla extract
  • cooking spray

Cornbread Topping

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup buttermilk, heavy cream or non dairy milk

Optional

  • Icecream to serve

Instructions

  • Preheat oven to 400 degrees. Evenly spray 10-inch cast-iron skillet or baking dish with cooking spray.

To make strawberry filling

  • In a large bowl combine strawberries, sugar, pepper, salt, corn startch, lime juice, mint and vanilla extract. Stir together until sugar is dissolved and transfer to skillet.
  • Cook strawberries over medium high heat for 5 minutes, stirring occationally then remove from heat.

To make cornbread topping

  • Whisk together flour, cornmeal, granulated sugar, powdered sugar, baking powder, and salt.
  • Stir in the cooled melted butter and chilled buttermilk. Stir until combined and forms wet batter.
  • Drop heaping spoonfuls of batter over the top fo the strawberries in the skillet. This does not have to be spread even. .
  • Bake in preheated oven for 30-35 minutes until crust is golden brown. Serve warm with vanilla ice cream.
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*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.