Description
A sweet blueberry compote thickened with chia seeds, topped with a cornbread batter made with fresh sweet corn. A taste of summer in every bite!
Ingredients
- 3 ½ cups frozen blueberries
- 3 tablespoons chia seeds
- 2 tablespoons white sugar, or to taste
- ½ lemon, zested and juiced
- ¼ teaspoon salt
- ⅔ cup medium-grind cornmeal (such as Bob’s Red Mill®)
- ⅔ cup all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick cold butter, cut into cubes
- ½ cup buttermilk
- 1 cup fresh corn kernels
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix blueberries
- chia seeds
- sugar
- lemon zest
- juice
- and salt together in a 2-quart baking dish. Set aside.
- Whisk cornmeal
- flour
- sugar
- baking powder
- baking soda
- and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk
- then fold in corn kernels.
- Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
- Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown
- about 40 minutes. Cool for 15 to 30 minutes before serving.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8