Blueberry Cornmeal Cobbler |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Cornbread, blueberries and maple syrup butter give this special dessert a taste thatâs different from any cobbler youâve had before. I came across the recipe many years ago. âJudy Watson, Tipton, Indiana Ingredients:
4 cups fresh blueberries |
1 cup plus 2 tablespoons sugar |
1 tablespoon quick-cooking tapioca |
2 teaspoons grated lemon peel |
1 teaspoon ground cinnamon |
1/4 to 1/2 teaspoon ground nutmeg |
topping: |
1/2 cup butter, softened, divided |
1 cup confectioners' sugar |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup buttermilk |
2 tablespoons maple syrup |
Directions:
1. In a large bowl, combine the blueberries, sugar, tapioca, lemon peel, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11-in. x 7-in. baking dish.
2. In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture.
3. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
4. In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over corn bread. Broil 4-6 in. from the heat for 1-2 minutes or until bubbly. Serve warm. Yield: 12 servings.
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