Blueberry Cornbread Cobbler

A sweet blueberry compote thickened with chia seeds, topped with a cornbread batter made with fresh sweet corn. A taste of summer in every bite!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 291 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 3 tablespoons white sugar
• 1 tablespoon baking powder
• ½ cup buttermilk
• ⅔ cup all-purpose flour
• 1 cup fresh corn kernels
• ½ lemon, zested and juiced
• 2 tablespoons white sugar, or to taste
• 3 tablespoons chia seeds
• 3 ½ cups frozen blueberries
• ⅔ cup medium-grind cornmeal (such as Bob's Red Mill®)
• 1 stick cold butter, cut into cubes

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.

Step 3

Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.

Step 4

Drop golf ball-sized scoops of the cornmeal batter over the blueberries.

Step 5

Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.