Cinnamon-Cornbread Cobbler with Blueberries

  • Active Time 10m
  • Total Time 50m
  • Rating ****

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



Heat the oven to 375 degrees F.

Toss the blueberries with the sugar and lemon juice. Pour into a 13 x 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 minutes, or until the filling is bubbly and the topping is firm when pressed.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 1316

nutrition information per serving

243 calories; 7g total fat; 34mg cholesterol; 125mg sodium; 44g carbohydrates; 4g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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