Double Corn-Blueberry Cobbler (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Double Corn-Blueberry Cobbler

http://www.eatingwell.com/recipes/corn_blueberry_cobbler.html

From EatingWell:  May/June 2011

The hallmark of a cobbler is a biscuit topping baked right on top of the fruit. Here blueberries (or blackberries) and corn make a fun match. The sunny cornmeal batter comes together quickly and looks gorgeous on top of the deep-dark fruit filling. We like the rustic texture of medium- or coarse-ground cornmeal, but any type works.

8 servings | Active Time: 20 minutes | Total Time: 1 1/2 hours

Ingredients

Filling

Topping

Preparation

  1. Preheat oven to 375°F.
  2. To prepare filling: Combine berries, 1/4 cup sugar, 1 tablespoon flour, lemon zest and lemon juice in a large bowl. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to a 9-inch shallow glass or ceramic baking dish.
  3. To prepare topping: Whisk 1 cup flour, cornmeal, baking powder, baking soda and salt in a large bowl until well blended. Whisk egg yolk, buttermilk, oil and 3 tablespoons sugar in a small bowl. Add the wet ingredients to the dry ingredients and stir to blend. Fold in corn.
  4. Evenly spoon the batter on top of the berry mixture; the fruit will be almost completely covered with batter. Place the baking dish on a baking sheet to catch any drips. Bake until the berries are bubbly, the topping is golden brown and a toothpick inserted into the center of the topping comes out clean, 35 to 50 minutes. Let cool for about 20 minutes before serving.

Nutrition

Per serving : 263 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 24 mg Cholesterol; 45 g Carbohydrates; 5 g Protein; 4 g Fiber; 227 mg Sodium; 163 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 1 1/2 fat

Tips & Notes