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Skillet Blueberry-Corn Cobbler

Fresh corn and corn muffin mix combine to make the perfect no-fuss topping for this easy summer dessert. Quick and kid-friendly, this cobbler is a great sweet treat for any picnic or barbecue.

Serves 8
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
285 calories per serving


> 4 tbsp (1/2 stick) unsalted butter
> 4 cups fresh blueberries
> 1 tbsp cornstarch
> 1/4 cup sugar
> 1 lime
> 1 (8.5 oz) box corn muffin mix
> 1 1/2 cups fresh corn (from about 2 ears)
> 1 large egg
> 1/4 cup whole milk
> Vanilla ice cream, to serve (optional)


Preheat oven to 350°F. Cut the butter into pieces and add to a 10-inch cast-iron skillet. Transfer skillet to oven and bake 3–4 min., until butter melts. Meanwhile, in a large bowl, combine the blueberries, cornstarch, sugar, and a pinch of salt. Zest the lime into bowl. Halve lime and squeeze the juice into bowl. Transfer blueberry mixture to skillet.
In a medium bowl, combine the corn muffin mix, corn, egg, and milk. Spread the batter evenly on top of blueberry mixture in skillet. Bake 45–55 min., until topping is golden brown and fully cooked. Let cool 15 min. before serving. Serve with the ice cream, if desired.

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