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.

Marie Simmons
Source: EatingWell Magazine, May/June 2011

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Recipe Summary

total:
1 hr 30 mins
Servings:
8
Nutrition Profile:
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Ingredients

Filling
Topping

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • 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.

  • 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.

  • 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.

Tips

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

263 calories; protein 4.8g 10% DV; carbohydrates 45.1g 15% DV; exchange other carbs 3; dietary fiber 4.4g 18% DV; sugars 19.8g; fat 8.5g 13% DV; saturated fat 0.9g 5% DV; cholesterol 23.7mg 8% DV; vitamin a iu 119.4IU 2% DV; vitamin c 8.8mg 15% DV; folate 15.4mcg 4% DV; calcium 76.8mg 8% DV; iron 2.9mg 16% DV; magnesium 24.5mg 9% DV; potassium 163.4mg 5% DV; sodium 239.8mg 10% DV; thiamin 0.1mg 9% DV; added sugar 11g.