Servings: 8
Calories: 433kcal
Ingredients
Strawberry Filling
- 3 lb. strawberries hulled & sliced
- ¾ cup granulated sugar
- ¼ tsp. black pepper
- ¼ tsp. kosher salt
- 2 tbsp. cornstarch
- 2 tbsp. lime juice
- 10 sprigs mint julienned + extra for garnish
- 2 tsp. vanilla extract
- cooking spray
Cornbread Topping
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1½ tsp. baking powder
- ¾ tsp. kosher salt
- ½ cup unsalted butter melted & cooled
- 1 cup buttermilk heavy cream or non dairy milk
Optional
- Ice cream 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
Calories: 433kcal | Carbohydrates: 75g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 407mg | Potassium: 368mg | Fiber: 5g | Sugar: 49g | Vitamin A: 480IU | Vitamin C: 102mg | Calcium: 117mg | Iron: 2mg
Equipment
Cast Iron Skillet - 10 inch
*Nutrition information is a rough estimate.
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