Charred Sweet Corn Cobbler
This sweet, cornbread-like cobbler is packed with fresh corn flavor. It can also be baked in a 12-inch cast-iron skillet at the same temperature until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
Serves: 6 servings
  • 2 ears fresh corn, shucked
  • 1⅓ cups all-purpose flour
  • ⅔ cup plain yellow cornmeal
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1⅓ cups whole milk
  • ¼ cup unsalted butter, melted
  • 6 tablespoons unsalted butter
  • Fig jam and vanilla ice cream, to serve
  1. Preheat oven to 375°. Place 6 (8- to 10-ounce) cast-iron gratin dishes on a rimmed baking sheet. Place in oven to preheat.
  2. In a large cast-iron skillet, cook corn over high heat until slightly charred, 2 to 3 minutes per side. Transfer to a plate. Let stand until cool enough to handle. Cut corn kernels off cobs.
  3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together eggs and milk. Add egg mixture to flour mixture, whisking to combine. Fold in charred corn and melted butter.
  4. Carefully remove baking sheet from oven. Place 1 tablespoon butter in each hot gratin dish. Using a pastry brush, carefully brush to coat dishes with butter. Divide batter among dishes, filling halfway full.
  5. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Serve warm with jam and ice cream.
Recipe by Southern Cast Iron at