- 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
- 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
- Vanilla ice cream to serve (optional)
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.
This is a recipe collected to celebrate Juneteenth. This year, over 70 Black food creatives have to come together to share recipes in a digital cookout, inspired by this holiday and the African diaspora, all to continue their legacy of communion, albeit virtually, and share their history with the world. View more recipes here. Learn more about the importance of Juneteenth and why it matters in this article here.