Cinnamon Cornbread Cobbler Recipe

Name: Cinnamon Cornbread Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups blueberries, rinsed; 4 tablespoons lemon juice; 1/2 cup sugar, more if the fruit is sour; 1 cup cornmeal; 3/4 cup all-purpose flour; 1/2 cup sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup buttermilk; 6 tablespoons unsalted butter, melted and cooled; 1 egg, slightly beaten

Servings: persons

8 cups blueberries, rinsed
4 tablespoons lemon juice
1/2 cup sugar, more if the fruit is sour
1 cup cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 egg, slightly beaten

1
Spray with Pam or the equivalent.
2
Filling: Toss the blueberries with the 1/2 cup sugar or more and lemon juice. Pour into a 13X9 inch oval baking dish.
3
Topping: Combine the cornmeal, flour, 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together.
4
Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 minutes or until the filling is bubbly and the topping is firm.

995

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups blueberries, rinsed, 4 tablespoons lemon juice, 1/2 cup sugar, more if the fruit is sour, 1 cup cornmeal, and more.

Yes, Cinnamon Cornbread Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Cornbread Cobbler

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