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

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blueberry cornbread cobbler in a cast iron skillet

 

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.

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Daniel Lucas by a campfire

Daniel Lucas, Southside

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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!
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 5 people

Equipment

  • Bowl
  • Cast iron skillet
  • Convection oven

Ingredients
  

  • 2 ½ cups berries
  • 1-2 tbsp cornstarch (optional)
  • cup flour
  • 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
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