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Cinnamon-Cornbread Cobbler with Blueberries

Source: Fine Cooking - Issue No. 15
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Rating: 4.5   Reviews: 10 See Reviews
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Active Time:  10 Minutes
Total Time:  50 Minutes
  Serves 12
I love the way corn and blueberries taste together. This takes just minutes to make and is great with vanilla ice cream.
For the Filling:
8 cups blueberries, rinsed
1/3 to 1/2 cup sugar, depending on the sweetness of the fruit
2 tablespoons lemon juice
For the Topping:
1 cup cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 egg, slightly beaten
Cinnamon-Cornbread Cobbler with Blueberries Recipe at
Heat the oven to 375 degrees F.

Toss the blueberries with the sugar and lemon juice. Pour into a 13-by-9-inch oval baking dish.

Combine the cornmeal, flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together.

Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 min, or until the filling is bubbly and the topping is firm when pressed.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 12
Calories: 243
Fat. Total: 7g
Fiber: 4g
Carbohydrates, Total: 44g
Sodium: 125mg
% Cal. from Fat: 26%
Cholesterol: 34mg
Protein: 4g
Spotlight Recipe Review See all 10 reviews »

Rating: 5
by: ELAINE, UT Reviewed: 07/07/2008
Delicious and a great way to get blueberries into your diet.
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