BLOGical Thoughts Desserts

Cinnamon-Cornbread Blueberry Cobbler

Serves 12

Blueberry Filling

Cornbread Topping

Preheat 14 Dutch Oven.

Toss the blueberries with the sugar and lemon juice. Set aside.

Make the topping. Combine the cornmeal, flour, sugar, baking powder, cinnamon and salt in 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 together with a fork only until the batter comes together.

Pour blueberry mixture over into a preheated 14 Dutch oven. Cover the entire surface as best you can. DO NOT try to spread the topping as it will roll the blueberries on top of the dough.

Bake for 45 minutes at 375° F.

CHARCOAL HINTS: Use 10 - 12 briquettes underneath and 18 - 20 briquettes underneath. Cobbler is done when filling is bubbly and the top is firm and brown.

SERVING HINTS: Serve with Vanilla ice cream or cool whip.

Source: Harry Skirm