Name: Blueberry Cornbread Cobbler
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Frozen blueberries - 3 ½ cups; Chia seeds - 3 tablespoons; White sugar, or to taste - 2 tablespoons; Lemon, zested and juiced - ½; Salt - ¼ teaspoon; Medium-grind cornmeal (such as Bob's Red Mill®) - ⅔ cup; All-purpose flour - ⅔ cup; White sugar - 3 tablespoons; Baking powder - 1 tablespoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Cold butter, cut into cubes - 1 stick; Buttermilk - ½ cup; Fresh corn kernels - 1 cup

Ingredients for - Blueberry Cornbread Cobbler

1. Frozen blueberries 3 ½ cups

2. Chia seeds 3 tablespoons

3. White sugar, or to taste 2 tablespoons

4. Lemon, zested and juiced ½

5. Salt ¼ teaspoon

6. Medium-grind cornmeal (such as Bob's Red Mill®) ⅔ cup

7. All-purpose flour ⅔ cup

8. White sugar 3 tablespoons

9. Baking powder 1 tablespoon

10. Baking soda ½ teaspoon

11. Salt ½ teaspoon

12. Cold butter, cut into cubes 1 stick

13. Buttermilk ½ cup

14. Fresh corn kernels 1 cup

How to cook deliciously - Blueberry Cornbread Cobbler

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.

3 . Stage

Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.

4 . Stage

Drop golf ball-sized scoops of the cornmeal batter over the blueberries.

5 . Stage

Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.