Cast-Iron Sweet Corn & Blueberry Skillet Cobbler

Born from the American tradition of skillet cobblers, this dessert folds sweet corn kernels into a blueberry filling for a bright summer surprise. Everything bakes in one cast-iron pan until the topping turns golden and the fruit goes jammy.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 56g carbs
• 12g fat
• 4.5g fiber

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Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 3 cups fresh blueberries
• 1/2 cup plus 2 tbsp granulated sugar
• 2 tbsp cornstarch
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 5 tbsp cold unsalted butter
• 1/2 cup whole milk
• 1 tbsp coarse sugar
• for serving vanilla ice cream

Instructions

1. 1Heat the oven to 375°F. Place a 10-inch cast-iron skillet on the stove over medium heat for a minute to warm the pan.
2. 2In a bowl toss the corn kernels, blueberries, half cup of granulated sugar, cornstarch, lemon juice, zest, and vanilla until the fruit looks glossy and the starch disappears.
3. 3Pour the fruit mixture into the warm skillet and cook 3 to 4 minutes, stirring once, just until the berries begin to release juice and the mixture starts to bubble at the edges. Remove from heat.
4. 4In another bowl whisk the flour, remaining two tablespoons sugar, baking powder, and salt. Cut in the cold butter with a pastry blender or fingertips until pea-sized pieces remain.
5. 5Pour in the milk and stir gently until a soft, slightly sticky biscuit dough forms. Do not knead.
6. 6Drop six heaping spoonfuls of dough evenly over the hot fruit, leaving small gaps so steam can escape and the juices can bubble up.
7. 7Sprinkle the biscuit tops with coarse sugar for crunch and sparkle.
8. 8Bake until the biscuit topping is deep golden, cooked through in the center, and the fruit is vigorously bubbling and between the dumplings, 22 to 28 minutes.
9. 9Rest the cobbler on a trivet for 10 minutes so the corn-blueberry syrup thickens from runny to spoon-coating.
10. 10Scoop into bowls while still warm, making sure each serving gets both juicy fruit and a biscuit top, and finish with vanilla ice cream.