Blueberry-Peach Corn Bread Cobbler
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From Virginia Farmier INGREDIENTS
1 cup corn meal
1 cup flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup soft shortening
1 egg
1 cup buttermilk1/4 cup brown sugar
1/2 cup chopped pecans, optional
2/3 cup blueberries
3/4 cup sugar
3 tablespoons cornstarch
2/3 cup cold water
2 tablespoons lemon juice
1 teaspoon lemon peel
2 tablespoons butter
3 cups blueberries
1 can peach pie fillingIn a medium bowl, combine dry ingredients and mix well. Cut in shortening until well blended. Beat egg and buttermilk together; mix with dry ingredients until well blended. Pour into a well-buttered 8-inch square pan. Bake at 400 degrees for 25 to 30 minutes. Set aside to cool.
Reduce oven temperature to 350 degrees.
Crumble all but 1/4 of the cornbread into a lightly buttered 13 x 9-inch baking pan.
In a medium saucepan combine 2/3 cup blueberries, sugar, cornstarch, and cold water. Bring to a boil over medium heat to thicken. Add lemon juice, lemon peel, and butter.
Cool slightly, then blend in remaining blueberries and the peach pie filling. Pour fruit over cornbread. Crumble remaining cornbread and combine with brown sugar and pecans, if using. Sprinkle over cobbler.
Bake for 35 to 40 minutes at 350 degrees until topping is golden brown. Serve warm.
Makes 10 to 12 servings