Strawberry Cobbler with a Cornbread Biscuit Crust
Warm juicy strawberries with a perfectly baked cornbread top, the perfect summer time dessert even when it’s not quite yet summer.
Even when strawberries are out of season, you can relish the pleasure of indulging in perfectly ripe berries. The trick lies in freezing a portion of your seasonal strawberry harvest to savor them in a variety of delectable baked goods. Among my cherished desserts, a warm and comforting cobbler stands out, featuring luscious, warm berries beneath a delightful biscuit topping. However, when it comes to strawberries, I particularly adore a cornbread crust. The sweet corn flavor complements the summer-ripened berries' delicate blend of sweetness and tartness flawlessly.
Strawberry Cobbler
Filling
5 cups frozen or fresh whole strawberries
¼ cup granulated sugar
¼ cup light brown sugar
2 TBSP cornstarch
¼ tsp kosher salt
Cornbread Biscuit Crust
3/4 cup yellow cornmeal
1 cups all-purpose flour
¼ cup Masa Harina
1 TBSP baking powder
1/2 cup sugar
1 tsp salt
2 large eggs
2 TBSP honey
3/4 cup buttermilk
½ cup unsalted butter, melted and cooled
Preheat the oven to 350°F.
In a medium mixing bowl, mix together all the filling ingredients until the strawberries are evenly coated with the sugars and cornstarch. Add to a deep baking dish or casserole and set aside.
To make the filling, add all the dry ingredients into a mixing bowl and whisk. Beat together your eggs, honey and buttermilk. Add the buttermilk mixture into your dry ingredients and mix until everything is almost all incorporated. Add in your melted butter and mix until the butter is fully incorporated.
Spoon the cornbread on top of the strawberries a dollop at a time. The top should resemble cobblestones so you don’t need to spread the topping. When it bakes the cornbread will spread out and finish covering the strawberries.
Bake your cobbler for 50-60 minutes or until it’s golden brown and very bubbly.
Once baked, let the cobbler cool for 10 minutes before digging in. Serve warm either plain or with some vanilla ice cream. Personally I love the taste of warm cornbread and strawberries so I just eat it as is.