In a large bowl combine the blueberries sugar tapioca lemon zest cinnamon and nutmeg. Butter 8 3 5 inch cast iron skillets arrange on a rimmed baking sheet lined with aluminum foil. Gooey blueberries topped with creamy cornbread. 1 2 cup apricot preserves. Mix cornmeal flour sugar baking powder and salt in a bowl.
1 tbsp lemon zest. Blueberry cornbread cobbler is a go to recipe that s special enough to serve company but easy enough to throw together for a family meal. It s the perfect ending to a barbecue supper. 1 3 cup tapioca starch. A taste of summer in every bite.
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2 8 5 oz of cornbread mix like jiffy 2 eggs 2 3 cup milk 1 2 cup vegetable oil 2 cup fresh or frozen blueberries 1 2 cup granulated sugar. I d already prepared dinner for the evening but. I found myself with an abundance of blueberries and the same company that adored the corn casserole we had last week. I make this all the time in the summer when blueberries are abundant. 2 cups fresh or frozen unthawed blueberries or 1 can 15 ounce blueberries well drained.
Pour into a greased 11x7 in. 1 package cornbread mix. Beat eggs milk and oil together in a separate large bowl. Easy blueberry cornbread cobbler. Mix until just combined.
8 tbsp 1 stick chilled butter cut into inch pieces. Preheat oven to 400 f. Be the first to review this recipe. Turbinado sugar for sprinkling optional blueberry filling. 8 tbsp 1 stick chilled butter cut into inch pieces.
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Be the first to review this recipe. 32 oz frozen. In a large bowl combine the blueberries sugar tapioca lemon zest cinnamon and nutmeg.
