Blueberry Cornmeal Cobbler Recipe
Blueberry Cornmeal Cobbler Recipe photo by Taste of Home
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Blueberry Cornmeal Cobbler Recipe

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Cornbread, blueberries and maple syrup butter give this special dessert a taste that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana
TOTAL TIME: Prep: 20 min. + standing Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + standing Bake: 35 min.
MAKES: 12 servings


  • 4 cups fresh blueberries
  • 1 cup plus 2 tablespoons sugar
  • 1 tablespoon quick-cooking tapioca
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened, divided
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 2 tablespoons maple syrup

Nutritional Facts

1 piece: 290 calories, 9g fat (5g saturated fat), 39mg cholesterol, 317mg sodium, 52g carbohydrate (35g sugars, 2g fiber), 3g protein .


  1. In a large bowl, combine the blueberries, sugar, tapioca, lemon peel, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11-in. x 7-in. baking dish.
  2. In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture.
  3. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  4. In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over corn bread. Broil 4-6 in. from the heat for 1-2 minutes or until bubbly. Serve warm. Yield: 12 servings.
Originally published as Blueberry Cornmeal Cobbler in Taste of Home October/November 2005, p27

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delowenstein 244155
Reviewed Feb. 19, 2016

"I kept recipe as it was presented except that since I did not have buttermilk, I soured 3/4 cup milk with 1 Tbsp. vinegar. I used a greased and floured 12x8" baking pan. I'd also used the grated peel of 1 medium

lemon. I baked 40 minutes. This recipe was very good! I shared some with our Social Hour group today and the folks who tasted the cobbler liked it! delowenstein"

MyRedSandals 147376
Reviewed Aug. 7, 2009

"Is there any way to make this without using the butter and butermilk? I am allergic to dairy products."

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