Photo: Courtesy of PBS Food
Summer is still very much present in Los Angeles. There are very high temperatures (boo!) and beautiful summer produce still lingering (yay!). Blueberries seem to be having their best moment right now.
Cobblers have always had a special place it my heart. They’re very much like crisps, which I tend to bake more during the fall and winter months. Cobblers are typically made with biscuit dough dolloped on top, but I figured for this iteration, I would marry my current favorite combination: blueberries and corn. It might seem like an unlikely pairing but I promise it works!
The sweet and tart blueberries work so wonderfully with the sweet nature of cornbread. I didn’t add any sugar to cornbread but I do think the simmering blueberries make for a great compliment.
- 3 cups blueberries
- 1/2 cup sugar
- Juice from 1/2 orange
- 1 tablespoon corn starch or tapioca flour
- 1 teaspoon vanilla extract
- 1 1/3 cups yellow cornmeal
- 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2/3 cup buttermilk, shaken
- Preheat the oven to 400 degrees F. In a medium bowl, mix together the blueberries, sugar, juice from 1/2 orange, corn starch, vanilla extract and a 1/4 teaspoon of salt. Transfer to a 8 x 8-inch baking dish.
- To a medium bowl, add the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon of salt; whisk together. Pour in the buttermilk and stir until combined. Using an ice cream scoop (or a tablespoon), place dollops of cornbread batter onto the top of the blueberries. Transfer to the oven and bake for 20 minutes, until the top is lightly golden brown and the blueberries are bubbling.
- Allow to cool for 5 to 10 minutes; the mixture will thicken slightly as it cools. Eat warm, preferably with a scoop of ice cream.
This recipe was originally posted on PBS Food.