1-First Step: Prepare Oven and Skillet Preheat your oven to 400°F (204°C). Lightly grease a 10-inch cast iron skillet or any oven-safe baking dish using cooking spray. Preheating the oven and preparing the skillet ensures even cooking and prevents sticking.

2-Second Step: Make the Strawberry Filling In a large bowl, combine hulled and sliced strawberries with granulated sugar, black pepper, kosher salt, cornstarch, lime juice, julienned fresh mint, and vanilla extract. Stir gently until the sugar dissolves completely. This mixture will provide a perfectly thickened, flavorful base for the cobbler.

3-Third Step: Cook the Filling Transfer the strawberry mixture to the prepared skillet or baking dish. Heat over medium-high heat, stirring occasionally, for about 5 minutes to release the juices and activate the thickener. Remove from heat once it thickens slightly.

4-Fourth Step: Prepare Cornbread Batter In a mixing bowl, whisk together all-purpose flour (or gluten-free flour), fine-ground cornmeal, granulated sugar, powdered sugar, baking powder, and kosher salt. Stir in the melted and cooled butter, buttermilk (or cream/non-dairy milk), and if desired, the egg and honey. Mix until a moist batter forms but avoid overmixing for tender cornbread.

5-Fifth Step: Assemble and Bake Drop spoonfuls of the cornbread batter evenly over the strawberry filling. Don’t worry about spreading it perfectly as the batter will bake into a gorgeous cobbler top. Place in the oven and bake at 400°F (204°C) for 30 to 35 minutes, or until the topping is golden brown and completely cooked through.

6-Final Step: Serve and Garnish Optionally brush the baked cornbread topping with extra melted butter and drizzle with honey for a shiny, flavorful finish. Serve warm, topped with vanilla ice cream or fresh whipped cream, and garnish with extra fresh mint sprigs if desired. Enjoy this festive juneteenth cornbread that’s perfect for gatherings.