Martha Stewart’s Cast-Iron Huckleberry Cobbler

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

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.