Southern Sweet-Corn and Honeycrisp Skillet Cobbler

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 2 large Honeycrisp apples
• 6 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 tsp baking powder
• 3/4 cup whole milk
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 375°F. Shuck and cut the kernels from fresh ears if needed, and core and dice the apples into bite-size chunks.
2. 2In a 10-inch cast-iron skillet melt half the butter over medium heat. Add the corn kernels and diced apples along with the brown sugar, half the cinnamon, and salt. Cook 6 to 8 minutes until the fruit softens and the mixture turns syrupy and fragrant.
3. 3While the fruit cooks, whisk the flour, cornmeal, baking powder, remaining sugar, remaining cinnamon, and salt in a bowl.
4. 4Melt the rest of the butter and whisk it with the milk, egg, and vanilla. Pour the wet ingredients into the dry and stir just until a thick, spoonable batter forms; do not overmix.
5. 5Remove the skillet from heat. Drop large spoonfuls of the cornmeal batter evenly over the hot apple-corn filling, leaving a few gaps for steam and bubbling juices.
6. 6Bake for 25 to 30 minutes until the topping is golden brown, springy to the touch, and a toothpick inserted into the biscuit layer comes out clean while juices bubble thickly at the edges.
7. 7Cool the cobbler for 10 minutes so the filling thickens. Scoop into bowls while still warm.
8. 8Serve plain or with a splash of cold cream or vanilla ice cream to contrast the sweet corn and tart apple.