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Blueberry Cornmeal Cobbler

 Blueberry Cornmeal Cobbler
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
12 ServingsPrep: 20 min. + standing Bake: 35 min.

Ingredients

  • 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
  • TOPPING:
  • 1/2 cup butter, softened, divided
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 cup King Arthur Unbleached 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

Directions

  • 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.
  • 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,

2 of 2

Blueberry Cornmeal Cobbler (continued)

Directions (continued)

  • beating just until combined. Pour over berry mixture.
  • Bake at 375° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean.
  • 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.
Nutritional Facts: 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.