Blueberry Cornmeal Cobbler
TOTAL TIME: Prep: 20 min. + standing Bake: 35 min.
YIELD: 12 servings.
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
Ingredients
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4 cups fresh blueberries
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1 cup plus 2 tablespoons sugar
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1 tablespoon quick-cooking tapioca
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2 teaspoons grated lemon zest
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1 teaspoon ground cinnamon
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1/4 to 1/2 teaspoon ground nutmeg
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TOPPING:
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1/2 cup butter, softened, divided
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1 cup confectioners' sugar
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1 large egg, room temperature
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1 cup all-purpose flour
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1/2 cup cornmeal
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup buttermilk
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2 tablespoons maple syrup
Directions
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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.
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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.
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3.
Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes.
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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.
Nutrition Facts
1 piece: 290 calories, 9g fat (5g saturated fat), 39mg cholesterol, 317mg sodium, 52g carbohydrate (35g sugars, 2g fiber), 3g protein.
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