The great part is that this recipe is super easy to make so much so, that its borderline a dump recipe.

Strawberry Cornbread Skillet Cobbler

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.

https://www.meikoandthedish.com/strawberry-cornbread-skillet-cobbler/