Corn-berry Cobbler

August 18, 2013

A moist zucchini cornbread topping covers a vibrant blueberry filling that includes a secret ingredient (corn!), in this modernized twist on a classic dessert.

Filling:
3 cups fresh (or frozen and thawed) blueberries
1 cup fresh (or frozen and thawed) corn kernels
3-4 tablespoons firmly packed brown sugar (depending on the sweetness of the berries)
1 tablespoon all-purpose flour
½ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
Topping:
¾ cup all-purpose flour
½ cup cornmeal
1¼ teaspoons baking powder
½ teaspoon baking soda
pinch salt
1 egg, lightly beaten
? cup milk
2 tablespoons melted butter, cooled to room temperature
2 tablespoons brown sugar
1 cup shredded zucchini
1 teaspoon coarse sugar

Preheat oven to 375°F. For the filling, combine berries, corn, 3-4 tablespoons brown sugar, 1 tablespoon flour, lemon zest and lemon juice in a large bowl. Transfer to a 9-inch baking dish. For the topping,...
See the full directions on my site

Nutritions

Calories
281

Sodium
212mg
8% DV

Fat
11g
17% DV

Protein
6g
13% DV

Carbs
32g
11% DV

Fiber
4g
18% DV