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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!
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Cook Time 30 minutes
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