Blueberry Cornbread Cobbler a la Mode

Name: Blueberry Cornbread Cobbler a la Mode
Cuisine: American
Ingredients: 5 cups fresh blueberries; 1/2 cup white granulated sugar; 2 tbsp lemon juice; 1/8 tsp kosher salt; 1 1/2 tbsp corn starch (*can sub tapioca or arrowroot starch); OPTIONAL: Zest of 1 lemon (I made it without, but this can brighten it up if you want some citrus vibes); 1/2 cup unsalted butter; 3/4 cup yellow cornmeal; 3/4 cup all-purpose flour; 1 1/2 tsp baking powder; 1 tsp fine kosher salt; 1/4 cup white granulated sugar; 1/2 cup whole milk (*can sub for buttermilk to take it to the next level and get a more biscuit-y topping); 2 large eggs; 2 scoops ice cream of your choice (for topping); Honey (to taste, for topping )

9 steps

Combining two of my favorite summer treats into ONE! Blueberry pie filling topped with buttery cornbread and ice cream. You must give this one a try for your summer soirée!

Updated at: Thu, 21 Nov 2024 15:50:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories292.2 kcal (15%)

Total Fat11.1 g (16%)

Carbs45.9 g (18%)

Sugars24.6 g (27%)

Protein4.1 g (8%)

Sodium306.8 mg (15%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

5 cupsfresh blueberries

½ cupwhite granulated sugar

2 Tbsplemon juice

⅛ tspkosher salt

1 ½ Tbspcorn starch

can sub tapioca or arrowroot starch

1lemon

Zest of, I made it without, but this can brighten it up if you want some citrus vibes

½ cupunsalted butter

¾ cupyellow cornmeal

¾ cupall-purpose flour

1 ½ tspbaking powder

1 tspfine kosher salt

¼ cupwhite granulated sugar

½ cupwhole milk

can sub for buttermilk to take it to the next level and get a more biscuit-y topping

2eggs

large

2 scoopsice cream

for topping

Honey

to taste, for topping

Instructions

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Add the blueberries, sugar, salt, lemon juice, starch and lemon zest (if using) to a 10 x 10 inch baking dish or cast iron skillet. Toss until the berries are fully coated and set aside.

Step 3

In a microwave safe bowl, melt the unsalted butter. Set aside to let it cool as you prep the rest of your ingredients.

Step 4

In a large mixing bowl, whisk together the cornmeal, flour, salt and baking powder.

Step 5

In another bowl, whisk together the eggs, sugar, and whole milk until the eggs are fully scrambled in with the liquid mixture. Add the melted butter and mix until combined.

Step 6

Combine the wet and dry ingredients and mix together with a spoon or rubber spatula until a smooth batter is formed. Wait 2 minutes for the baking powder to activate and thicken the mixture a little bit.

Step 7

With a large spoon or ice cream scooper, scoop the batter on top of the blueberry filling. Dollop the batter wherever you want, covering as much surface area as you prefer. *Watch my video to see how I did it if you want some guidance.

Step 8

Bake the cobbler in the center of the second highest oven rack for 40 minutes. Check on it around 30 minutes to make sure everything is browning evenly. If it's more brown or more cooked on one side, rotate the pan. If the cobbler is very much golden brown at 30 minutes, remove it from the oven. If the cobbler is not golden brown enough at 40 minutes, continue baking until it is golden brown on top (could be anohter 5-10 minutes.) Every oven is different, so trust your instincts!

Step 9

Remove the cobbler from the oven and let it cool for 20-30 minutes before serving. Break it up into 4-5 pieces with a spatula, then top with 1-2 scoops of ice cream and a drizzle of honey right before serving. Enjoy immediately!

View on Dining with Skyler

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