Strawberries always seem to get shortchanged in the cobbler area in favor of shortbread. No more! I love the rustic way this dish is prepared and served in a cast-iron skillet. You will too.
Ingredients
2 pints fresh strawberries, hulled and sliced
3/4 cup sugar, divided
2 tablespoons lemon juice
1 tablespoon cornstarch
1 cup all-purpose flour
1 cup plain cornmeal
2 tablespoons baking powder
Pinch of salt
6 tablespoons cold butter, cut into pieces
1 large egg
1/2 cup half-and-half
Fresh whipped cream
Preparation
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In a medium bowl combine the strawberries, 1/4 cup of the sugar, lemon juice, and cornstarch. Let stand 15 minutes.
Preheat the oven to 375 degrees. Grease a 10-inch cast-iron skillet.
In a bowl whisk together the flour, cornmeal, remaining 1/2 cup of sugar, baking powder, and salt. Add the butter and cut into the flour mixture with a pastry blender or 2 forks until the butter is incorporated. In a small bowl whisk together the egg and half-and-half. Stir the egg mixture into the flour mixture.
Place the strawberry mixture into the prepared skillet. Drop batter by spoonfuls on top of the strawberries.
Bake 30 to 35 minutes, or until golden brown. Remove from the oven and let cool at least 15 minutes before serving with dollops of whipped cream.
