Blueberry Cornmeal Cobbler
Cornbread, blueberries and maple syrup give this special dessert a flavor that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana
Ingredients
- 4 cups fresh blueberries
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon quick-cooking tapioca
- 2 teaspoons grated lemon zest
- 1 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon ground nutmeg
- TOPPING:
- 1/2 cup butter, softened, divided
- 1 cup confectioners' sugar
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 tablespoons maple syrup
Reviews
I kept recipe as it was presented except that since I did not have buttermilk, I soured 3/4 cup milk with 1 Tbsp. vinegar. I used a greased and floured 12x8" baking pan. I'd also used the grated peel of 1 mediumlemon. I baked 40 minutes. This recipe was very good! I shared some with our Social Hour group today and the folks who tasted the cobbler liked it! delowenstein
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Is there any way to make this without using the butter and butermilk? I am allergic to dairy products.