Blueberry Cornbread Cobbler
Description
You can taste summer in every bite of this blueberry cobbler topped with a fresh corn batter and baked to juicy perfection.
Ingredients
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3 1/2 cups frozen blueberries
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3 tablespoons chia seeds
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2 tablespoons white sugar, or to taste
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1/2 lemon, zested and juiced
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1/4 teaspoon salt
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2/3 cup medium-grind cornmeal (such as Bob's Red Mill®)
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2/3 cup all-purpose flour
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3 tablespoons white sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 stick cold butter, cut into cubes
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1/2 cup buttermilk
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1 cup fresh corn kernels
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
3
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
Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
5
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.