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Blueberry Cornbread Cobbler
Blueberry Cornbread Cobbler
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Summer in a bite: Juicy blueberry cobbler with fresh corn batter topping.
Ingredients:
  • 3.5 cups frozen blueberries
  • 3 tablespoons chia seeds
  • 2 tablespoons white sugar, or to taste
  • 0.5 lemon, zested and juiced
  • 0.25 teaspoon salt
  • 0.66666668653488 cup medium-grind cornmeal (such as Bob's Red Mill®)
  • 0.66666668653488 cup all-purpose flour
  • 3 tablespoons white sugar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 stick cold butter, cut into cubes
  • 0.5 cup buttermilk
  • 1 cup fresh corn kernels
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Combine blueberries, chia seeds, sugar, lemon zest, lemon juice, and a pinch of salt in a 2-quart baking dish. Let sit for a moment.
  • Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Use a pastry blender to incorporate butter until the mixture resembles small peas. Stir in buttermilk, then gently fold in corn kernels.
  • Spoon golf ball-sized dollops of the cornmeal batter onto the blueberries.
  • Bake until blueberry juices bubble and topping turns golden brown, approximately 40 minutes. Allow to cool for 15-30 minutes before serving.

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