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
January 24, 2018
Category
~Huckleberry Buckle/Cobbler/Crisp
Ingredients
- 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
Instructions
- Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
- 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.
- 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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