Best Blueberry Cornbread Cobbler Recipes
SLOW-COOKER PEACH-BLUEBERRY CORNBREAD COBBLER
An abundance of juicy summer fruits marries well with sweetened cornbread crust in this easy, slow-cooker sweet.
Provided by Annalise Sandberg
Categories Dessert
Time 2h40m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 6- to 8-quart slow cooker with cooking spray. Add Fruit ingredients; toss together.
- In medium bowl, mix Topping ingredients, cutting in butter with pastry blender or by crisscrossing two knives until mixture looks like coarse sand. You should be able to pinch mixture together and have it hold its shape. Scatter over mixture in slow cooker.
- Cover and cook on High heat setting 2 to 2 1/2 hours or until fruit is bubbling. Serve immediately with whipped cream or vanilla ice cream, if desired.
Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 29 g, TransFat 0 g
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!
Provided by The Sweet and Sour Baker
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
- 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.
- Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
- 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.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 40.5 g, Cholesterol 31.1 mg, Fat 13.8 g, Fiber 4.9 g, Protein 4.1 g, SaturatedFat 7.6 g, Sodium 582.9 mg, Sugar 15.1 g
BLUEBERRY CORNBREAD COBBLER
Gooey blueberries topped with creamy cornbread. Recipe merged and modified from corn casserole. I found myself with an abundance of blueberries and the same company that adored the corn casserole we had last week. I'd already prepared dinner for the evening but quickly threw together this dish at the last minute. It baked perfectly throughout our meal. We chose to top with whipped cream although ice cream would be just as fine. We prefer it slightly underdone in the center, gooey even. Hope you enjoy.
Provided by Jasileet
Categories Dessert
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 400*.
- Mix blueberries, corn starch and 1/3 cups sugar in a 1 1/2 qt casserole.
- Mix remaining ingredients in a bowl and pour onto blueberries.
- Bake 30 minutes.
Nutrition Facts : Calories 375, Fat 22.6, SaturatedFat 12.5, Cholesterol 97.1, Sodium 430.4, Carbohydrate 39.7, Fiber 2.7, Sugar 16.8, Protein 4.9
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