Peach and Blueberry Cornbread Cobbler
This peach and blueberry cornbread cobbler is perfect for summer.
Servings: 6 servings
Calories: 309kcal
Ingredients
- 3 cups peeled sliced ripe (but firm) peaches
- 1 cup blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- Zest and juice of ½ lemon
- ½ cup cornmeal
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ⅓ cup sugar
- Pinch of salt
- ½ cup plain Greek yogurt
- 1 egg
- 2 tablespoons melted butter
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine all filling ingredients, tossing to coat. Pour the filling into a 9x13 baking dish. Set aside.
- In another mixing bowl, whisk together the cornmeal, flour, baking soda, sugar and salt. Make a well in the center and then add in the yogurt, egg, butter and milk. Stir to combine (do not overmix).
- Drop topping onto filling in large dollops from a spoon. Don't worry about filling in all spaces, the topping will expand.
- Bake in preheated oven for 35-40 minutes, or until the cornbread is browned and the filling is bubbly. Remove from heat and let rest 15-20 minutes before serving.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 60g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 151mg | Potassium: 210mg | Fiber: 3g | Sugar: 38g | Vitamin A: 429IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg
