Huckleberry Cobbler (Cast-Iron)

I really appreciate the special tastes and uses for wild huckleberries. The cornmeal in this dish makes this recipe special.

1 stick unsalted butter
3 cups frozen huckleberries, thawed
1 cup + 2 Tbsp. sugar
1 cup all-purpose flour, unbleached
¼ cup cornmeal
1 tsp. baking powder
½ tsp. kosher salt
1 cup whole milk
1 vanilla bean, seeds scraped, or 1 tsp. pure vanilla extract

Heat oven to 350°F (180°C/160°C fan, Gas Mark 4). Melt butter in a 10” cast-iron skillet in the oven, about 5 minutes.

Meanwhile, toss huckleberries with 2 Tbsp. 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.