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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

• 4 cups blueberries or blackberries (about 1 1/4 pounds), fresh or frozen
• 1/4 cup sugar
• 1 tablespoon white whole-wheat flour (see Note)
• 1/4 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice

Topping

• 1 cup white whole-wheat flour
• 3/4 cup cornmeal, preferably medium- or coarse-ground
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg yolk
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 3 tablespoons sugar
• 1/2 cup corn kernels, fresh, frozen (thawed) or canned (well-drained)

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

• 1. Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ­supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.