It feels great to be back. As some of you may know, I have taken a hiatus from my food recipe blog posts. It was a rather unannounced hiatus, I realize, and for this I sincerely apologize. When I started my food site in October of last year, I was steadily posting every second day or at least 3 times a week. I love sharing recipes with you, especially if it means I can reach out to you even in a small way. In June this summer, I took an ambitious turn in my doctoral career and took on the responsibility of a new role in clinical neuroscience. It was another pivotal and memorable milestone in my life, and with it came an initial sacrifice of leisure time. Unfortunately, Graceful Cuisine had to be set aside temporarily during my adjustment, but it’s good to be back!
I took a break from posting my recipes, but I certainly didn’t take any breaks from cooking or baking! Of course this means that I have a vault full of recipe creations waiting to be shared with you. As I mentioned last time, I am doing a series on blueberries as the secret ingredient. From blueberry turnovers, I felt that a blueberry cobbler was the natural progression. The interesting twist here is that I made this cobbler with a cinnamon cornbread topping rather than the typical brown sugar and butter ingredients. My guests asked me if this cornbread cobbler topping is healthier compared to the original topping or pie crusts. I admit that I don’t know, but I do know that this is one of life’s guilty pleasures. The only thing missing from my photo is a scoop of melting vanilla ice cream on the side.
8 cups fresh blueberries
1/2 cup granulated sugar
2 tbsp lemon juice
1 cup cornmeal
3/4 cup all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
3/4 cup buttermilk
6 tbsp unsalted butter, melted
1 large egg
Preheat the oven to 37toF with a rack in the middle. In a large bowl, toss the blueberries with the 1/2 cup sugar and the lemon juice. Pour into a 9×13 inch baking dish.
In a clean large bowl, combine the cornmeal, flour, the other 1/2 cup sugar, baking powder, cinnamon, and salt.
Make a well in the center of the dry ingredients and pour in the buttermilk, melted butter, and egg.
Stir with a wooden spoon to blend and then mix with a fork just until the batter comes together.
Drop the batter by spoonfuls on top of the blueberries in the baking dish.
Bake the cobbler for 40-45 minutes or until the filling is bubbly and the topping is firm when pressed.
Enjoy hot or let cool before serving.