Blueberry Cornmeal Cobbler Recipe
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
- 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
- 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.
1 serving (1 piece) equals 290 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 317 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.
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