I’m a firm believer in cornbread. I love it in the summer, in the spring, in the fall and yes, even in the coldest of winters. I think it’s one of the most versatile, sweet, salty and buttery baked goods that can be paired with a variety of flavors. For the summertime, I love to serve it with some juicy blueberries – and that’s how I came up with this cobbler. I thought I was a genius when I thought of this idea, but it turns out, lots of people have actually done this before! So, I guess I’m really not that special (lol) BUT the fact it has been done before just shows how much this combination is beloved by all. I think you guys will love my version.
I tested this recipe 5 times and after much self deliberation, I’ve decided that a scoop or two of vanilla ice cream and a drizzle of honey is just as much an integral part of the recipe as the blueberry filling or the cornbread topping. When I say vanilla honey ice cream, I’m referring to your favorite vanilla ice cream with a generous drizzle of your favorite honey on top, or swirled in. The ice cream adds yet another layer of flavor to the dessert and brings a creamy coolness to this otherwise tart, buttery, hot dish. So, if you’re making my recipe, you gotta serve it with a scoop. If you want to take it to the next level, top it with honeycomb ice cream. The one from Van Leeuwen is PERFECT for this. If you’re dairy free, add a scoop of creamy cashew vanilla ice cream on top with a drizzle of honey. No matter what ice cream you go with, let it semi-melt into the cobbler before serving and the cornbread soaks up all that delicious ice cream to create a buttery cornbread vanilla spongecakey vibe that is unmatchable. Just trust me on this. Unless this sounds like something you would absolutely hate…then listen to yourself. You’re feeding you, not me. 🙂
If you’re gluten-free you can still 100% make this recipe. I tested it with the gluten-free cornbread mix from Bob’s Red Mill and it was great. I will put the measurements for using that in the notes at the bottom of the recipe.
Not into blueberries? Use cherries instead or a blend of your favorite berries!
I tested this recipe 5 times and after much self deliberation, I’ve decided that a scoop or two of vanilla ice cream and a drizzle of honey is just as much an integral part of the recipe as the blueberry filling or the cornbread topping. When I say vanilla honey ice cream, I’m referring to your favorite vanilla ice cream with a generous drizzle of your favorite honey on top, or swirled in. The ice cream adds yet another layer of flavor to the dessert and brings a creamy coolness to this otherwise tart, buttery, hot dish. So, if you’re making my recipe, you gotta serve it with a scoop. If you want to take it to the next level, top it with honeycomb ice cream. The one from Van Leeuwen is PERFECT for this. If you’re dairy free, add a scoop of creamy cashew vanilla ice cream on top with a drizzle of honey. No matter what ice cream you go with, let it semi-melt into the cobbler before serving and the cornbread soaks up all that delicious ice cream to create a buttery cornbread vanilla spongecakey vibe that is unmatchable. Just trust me on this. Unless this sounds like something you would absolutely hate…then listen to yourself. You’re feeding you, not me. 🙂
If you’re gluten-free you can still 100% make this recipe. I tested it with the gluten-free cornbread mix from Bob’s Red Mill and it was great. I will put the measurements for using that in the notes at the bottom of the recipe.
Not into blueberries? Use cherries instead or a blend of your favorite berries!
Blueberry Cornbread Cobbler a la Mode
Ingredients
For the blueberry filling:
- 5 cups fresh blueberries can make with frozen, but I recommend thawing them to drain excess water (the excess water isn't a huge deal – it just thins out the filling – so if you're feeling lazy and don't want to thaw them, just be prepared for a more watery filing that tastes amazing.
- 1/2 cup white granulated sugar
- 2 tbsp lemon juice
- 1/8 tsp kosher salt
- 1 1/2 tbsp corn starch *can sub tapioca or arrowroot starch
- OPTIONAL: Zest of 1 lemon (I made it without, but this can brighten it up if you want some citrus vibes)
For the cornbread topping:
- 1/2 cup unsalted butter
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp fine kosher salt DO NOT use kosher salt. If it's coarse, grind it so it is fine. Do not use sea salt or this will turn out way too salty. If you only have sea salt, go with 1/4 tsp.
- 1/4 cup white granulated sugar
- 1/2 cup whole milk *can sub for buttermilk to take it to the next level and get a more biscuit-y topping
- 2 large eggs
- 2 scoops ice cream of your choice for topping
- Honey to taste, for topping
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the blueberries, sugar, salt, lemon juice, starch and lemon zest (if using) to a 10 x 10 inch baking dish or cast iron skillet. Toss until the berries are fully coated and set aside.
- In a microwave safe bowl, melt the unsalted butter. Set aside to let it cool as you prep the rest of your ingredients.
- In a large mixing bowl, whisk together the cornmeal, flour, salt and baking powder.
- In another bowl, whisk together the eggs, sugar, and whole milk until the eggs are fully scrambled in with the liquid mixture. Add the melted butter and mix until combined.
- Combine the wet and dry ingredients and mix together with a spoon or rubber spatula until a smooth batter is formed. Wait 2 minutes for the baking powder to activate and thicken the mixture a little bit.
- With a large spoon or ice cream scooper, scoop the batter on top of the blueberry filling. Dollop the batter wherever you want, covering as much surface area as you prefer. *Watch my video to see how I did it if you want some guidance.
- Bake the cobbler in the center of the second highest oven rack for 40 minutes. Check on it around 30 minutes to make sure everything is browning evenly. If it's more brown or more cooked on one side, rotate the pan. If the cobbler is very much golden brown at 30 minutes, remove it from the oven. If the cobbler is not golden brown enough at 40 minutes, continue baking until it is golden brown on top (could be anohter 5-10 minutes.) Every oven is different, so trust your instincts!
- Remove the cobbler from the oven and let it cool for 20-30 minutes before serving. Break it up into 4-5 pieces with a spatula, then top with 1-2 scoops of ice cream and a drizzle of honey right before serving. Enjoy immediately!
If using gluten-free cornbread mix, combine the following ingredients:
- 1 1/2 cup cornbread mix (or you can do 3/4 cup flour and 3/4 cup cornmeal)
- 1/2 cup white sugar
- 1/2 tsp kosher salt
- 3/4 cup melted unsalted butter
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