Huckleberry Cornbread Pudding

Piping hot cornbread, fresh from the cast iron, slathered with wild huckleberry jam—but make it ice cream. Huckleberries are nearly impossible to cultivate, so we turned to our friends at NW Wild Foods to handpick bushels of these intensely sweet berries from the foothills of Priest Lake, Idaho. Churned into a striking purple ice cream, we layer in cornbread two ways: crumbles of rustic buttermilk cornbread scattered throughout, and a smooth cornbread pudding that brings an extra pop of nutty comfort. Hard to track down but easy to love, this scoop makes the hunt for huckleberries worth it.