Blueberry Cornmeal Cobbler Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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

Directions

In a large bowl, combine the blueberries, sugar, tapioca, lemon peel, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-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, beating just until combined. Pour over berry mixture.
Bake at 375° for 35-40 minutes or until a toothpick inserted in 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.
Originally published as Blueberry Cornmeal Cobbler in Taste of Home October/November 2005, p27

Nutritional Facts

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

  • 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 large 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 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° for 35-40 minutes or until a toothpick inserted in 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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Reviews forBlueberry Cornmeal Cobbler

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MY REVIEW
delowenstein User ID: 3766053 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"

MY REVIEW
MyRedSandals User ID: 3758676 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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