Strawberry Cobbler

1 stick salted butter (1/2 C)

1 1/4 C granulated sugar, divided

1 C self-rising flour

1 C whole milk

2 T cornstarch

2 lbs strawberries, halved (about 6 1/2 C)

1 T fresh lemon juice

vanilla ice cream, for serving

Preheat the oven to 350 degrees. Add the butter to a ten-inch cast iron skillet; place in the oven for five minutes or until the butter is completely melted, swirling the pan occasionally. Remove from the oven and set aside. Whisk together one cup of the sugar with the flour and milk in a medium bowl. Whisk together the remaining 1/4 cup of sugar and the cornstarch in another medium bowl. Add the strawberries and lemon juice to the cornstarch mixture, stirring to combine. Pour the batter into the melted butter in the cast iron skillet; do not stir. Spoon the strawberry mixture and any juices left in the bowl evenly over the batter, without stirring. Place the skillet on a foil-lined baking sheet and bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes. Let cool on a wire rack at least 15 minutes before serving with vanilla ice cream, if you like.