Description
This Blueberry Mint Cornbread Skillet Cobbler is an easy summer dessert using fresh blueberries, mint syrup and a simple cornbread topping made in a cast-iron skillet.
Ingredients
Mint Simple Syrup*
1 cup water
1 cup white sugar
1 cup fresh mint, chopped
Blueberry Filling
4 pints fresh blueberries
1/2 cup white sugar
1/4 cup mint simple syrup
2 tbsp corn starch
1 tbsp lemon juice
1/2 tsp salt
Cornbread Topping
1 cup white all-purpose flour
1/2 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp baking soda
1/4 cup white sugar
1/2 tsp salt
8 tbsp unsalted butter, cold**
1/2 cup buttermilk***
Instructions
Mint Simple Syrup
Add the water, sugar and mint to a medium sized sauce pan
Bring to a boil over high heat, whisking
Remove from heat, cover and let come to room temperature
Using a fine mesh sieve strain the mint leaves out of the syrup
Set aside 1/4 cup for the Blueberry Filling, store the rest in a jar in the refrigerator
Blueberry Filling
Pour the blueberries into a large bowl
Add the sugar and mint simple syrup, mix
Add the corn starch, lemon juice and salt, mix to coat
Pour the blueberry mixture into a 12-inch cast iron skillet, set aside
Cornbread Topping
Preheat the oven to 375°F
In the bowl of a food processor add the flour, cornmeal, baking powder, baking soda, sugar and salt, pulse to combine
Turn the food processor on high and slowly add the cold butter 1 tbsp at a time
Once all the butter is incorporated, add the buttermilk, mix until just combined
Spoon the cornbread batter on top of the blueberries in the skillet
Leave 1 inch around the sides for the blueberries to peak out
Carefully place the skillet on the middle rack of the oven
Bake for 40-45 minutes, corn bread should be lightly browned
Serve warm with vanilla ice cream or whipped cream if desired
Notes
*this will make more than you need, you can use it in cocktails, to flavor other fillings or to flavor coffee or tea
**For best results, put the butter in the freeze for 20 minutes before using
***If you don’t have buttermilk on hand you can make it by combining 1/2 cup whole milk with 1 tsp lemon juice. Let the milk and lemon juice sit for about 10 minutes. The milk will start to curdle, mix it and then it will be ready to use.
- Category: dessert
- Method: cast iron skillet
Keywords: #summerdesserts, #skilletrecipes, #blueberryskillet, #blueberrydesserts, #blueberrycobbler