Martha Stewart’s Cast-Iron Huckleberry Cobbler

Even Martha Steward appreciates the special tastes and uses for wild huckleberries.  She says it’s the cornmeal that makes this recipe special!!

See her wonderful recipe below:

Martha Stewart’s Cast-Iron Huckleberry Cobbler

Martha Stewart’s Cast-Iron Huckleberry Cobbler


  • 1 stick unsalted butter
  • 3 cups frozen huckleberries, thawed
  • 1 cup sugar, plus 2 tablespoons
  • 1 cup unbleached all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract


  1. Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
  2. Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices.
  3. Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving.

Original recipe published here



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