Blueberry Cornmeal Cobbler

Name: Blueberry Cornmeal Cobbler
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 4 cups fresh blueberries; 1 cup plus 2 tablespoons sugar; 1 tablespoon quick-cooking tapioca; 2 teaspoons grated lemon zest; 1 teaspoon ground cinnamon; 1/4 to 1/2 teaspoon ground nutmeg; TOPPING:; 1/2 cup butter, softened, divided; 1 cup confectioners' sugar; 1 large egg, room temperature; 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. + standing Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Judy Watson, Tipton, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

Cornbread, blueberries and maple syrup give this special dessert a flavor that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

TEST KITCHEN APPROVED

Blueberry Cornmeal Cobbler

Contest Winner

2 Reviews Add your review

Yield:12 servings

Prep:20 min

Cook:35 min

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Ingredients

4 cups fresh blueberries
1 cup plus 2 tablespoons sugar
1 tablespoon quick-cooking tapioca
2 teaspoons grated lemon zest
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg
topping:

1/2 cup butter, softened, divided
1 cup confectioners' sugar
1 large egg, room temperature
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

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Directions

1
In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-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° until a toothpick inserted in the center comes out clean, 35-40 minutes.
4
In a small saucepan, melt remaining 1/4 cup butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.