Skillet Berry Cobbler

Preheat oven to 375°F.

To prepare filling: Stir together berries, 1/4 cup sugar, cornstarch, orange zest, orange juice and 1/8 teaspoon salt in a large bowl. Spoon into a 10-inch cast-iron skillet.

To prepare topping: Whisk whole-wheat flour, all-purpose flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl until combined. Whisk buttermilk, oil and egg together in a small bowl. Add the buttermilk mixture to the flour mixture and stir gently until just combined.

Spoon 8 (scant 1/4-cup) portions of the batter evenly over the berries in the skillet. Place the skillet on a baking sheet.

Bake until the berries are bubbly, the juices are thickened, the topping is golden brown and a wooden pick inserted in the center of the topping comes out clean, 25 to 30 minutes. Let cool for 10 minutes. Serve with whipped cream, if desired.