Blueberry Cornmeal Cobbler

By mangia_g2

Ingredients

• TOPPING:
• 4 cups fresh blueberries
• 1 cup plus 2 tablespoons sugar
• 1 tablespoon quick-cooking tapioca
• 2 teaspoons grated lemon peel
• 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened, divided
• 1 cup confectioners' sugar
• 1 egg
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 tablespoons maple syrup

Preparation

Step 1

In a large bowl, combine the blueberries, sugar, tapioca, lemon peel, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased
11x7 baking dish.

In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add
egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk,
beating just until combined. Pour over berry mixture.

Bake at 375° for 35-40 minutes or until a toothpick inserted near
the center comes out clean.

In a small saucepan, melt remaining butter over low heat. Remove from
the heat; stir in the syrup. Brush over corn bread. Broil 4-6 in.
from the heat for 1-2 minutes or until bubbly. Serve warm.