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+ servings
Dark blue background with a cast iron skillet filled with strawberry cobbler with cornbread topping. Wooden spoon in the cobbler and two servings are spooned out into glass bowls on the side. Two forks and 7 whole strawberries scattered around.

Strawberry Cornbread Skillet Cobbler

Simple strawberry cobbler recipe made with just a bowl and a skillet. A savory cornbread crust brings a delightful yet unexpected texture to this seasonal dessert. This is a great camping dessert that can easily be baked on a grill or over a fire. Summer time flavors at their very finest. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 328 kcal
Author Betsy Life


  • 2 lbs strawberries hulled and sliced
  • 3/4 cup granulated sugar divided
  • zest from 2 lemons
  • 1 tablespoon fresh mint finely chopped
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 6 tablespoons ice cold unsalted butter cut into pieces
  • Pinch salt
  • 1 large egg
  • 1/2 cup milk
  • **vanilla ice cream for garnish


  1. Preheat the oven to 375 degrees. Grease a cast iron skillet thoroughly.
  2. In a medium bowl stir together strawberries, 1/4 cup sugar, lemon zest, mint and cornstarch.
  3. In a large bowl, whisk together flour, cornmeal, remaining 1/2 cup sugar and baking powder.
  4. Cut in the butter using a pastry blender until mixture resembles coarse meal. Stir in the milk and egg until fully combined.
  5. Pour berries and juices into the prepared skillet. Using a large spoon, drop spoonfuls of cornmeal batter over the top of the strawberries.
  6. Bake for 30-35 minutes until golden brown.
  7. Top with vanilla ice cream and enjoy!
Nutrition Facts
Strawberry Cornbread Skillet Cobbler
Amount Per Serving (1 g)
Calories 328 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 69mg3%
Carbohydrates 56g19%
Sugar 24g27%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.