Annual Food & Drink Issue

Blueberry Cornbread Cobbler Recipe

Gourmet Recipes for the Great Outdoors

Just because you’re enjoying the great outdoors doesn’t mean you can’t enjoy great food. For these adventurous locals, camping – whether it be in tents, RVs, or somewhere in between – is more than just an opportunity to relish nature’s splendor. It’s a way to use some seriously tasty food to bring together friends and family.

By Christina Cannon / Photography by Sarah Unger

Cast Iron Corn-Berry Cobbler

Ingredients

2 1/2 cups blueberries
1–2 Tbsp. cornstarch (optional)
1/3 cup flour
2/3 cup cornmeal
1 1/2 tsp. baking powder
1 tsp. salt
1 cup + optional 1 Tbsp. granulated sugar (for the calorie conscientious, monk fruit sugar is a great alternative)
1 tsp. dried lavender, minced (optional)
1 scraped vanilla bean or tsp. of vanilla extract
Juice and zest of 1 lemon
1 cup whole milk
1 stick butter

Directions

If using frozen berries, sprinkle 1-2 Tbsp. of cornstarch over them to keep them from getting too soggy. Mix all dry ingredients and then add liquid ingredients, excluding the butter. Stir until you achieve a batter texture. Melt butter in a skillet and cook until it starts to brown. Add the batter, followed by the berries. Cook at 400° in a convection oven until center is set, which should be approximately 30-45 minutes. For a sweeter dish, sprinkle 1 Tbsp. of sugar on top of crust once it has set. Serves 5.

Daniel Lucas, Southside

blueberry cornbread cobbler in a cast iron skillet

Cast Iron Corn-Berry Cobbler

Daniel Lucas

Daniel Lucas's recipe for Blueberry Cornbread Cobbler made in a cast iron skillet is perfect for camping!

Print Recipe Pin Recipe

Cook Time 30

Course Dessert

Cuisine American

Servings 5 people

Equipment

Bowl
Cast iron skillet
Convection oven

Ingredients

2 ½ cups berries
1-2 tbsp cornstarch (optional)
⅓ cup flour
⅔ cup cornmeal
1 ½ tsp baking powder
1 tsp salt
1 cup + optional 1 tbsp. granulated sugar (for the calorie conscientious, monk fruit sugar is a great alternative)
1 tsp dried lavender, minced (optional)
1 tsp vanilla extract OR 1 scraped vanilla bean
Juice and zest of 1 lemon
1 cup whole milk
1 stick butter

Instructions

If using frozen berries, sprinkle 1-2 Tbsp. of cornstarch over them to keep them from getting too soggy.
Mix all dry ingredients and then add liquid ingredients, excluding the butter. Stir until you achieve a batter texture.
Melt butter in a skillet and cook until it starts to brown. Add the batter, followed by the berries.
Cook at 400° in a convection oven until center is set, which should be approximately 30-45 minutes.
For a sweeter dish, sprinkle 1 Tbsp. of sugar on top of crust once it has set.

Keyword blueberries, blueberry, blueberry cobbler, blueberry cornbread cobbler, campfire, camping recipe, cast iron, cast iron skillet, cobbler, convection oven, Cornbread