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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.