Corny Blueberry Cobbler

topping

• 1 1/4 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon Baking soda
• pinches Salt
• 6 tablespoons Unsalted butter, room temperature
• 3/4 cups sugar
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup Fresh corn kernels cut off the cob

filling

• 6 cups blueberries
• 2 cups Fresh corn kernels off the cob
• 1 1/2 tablespoon flour
• 1/4 cup sugar, plus more for sprinkling

1. Preheat oven to 350 degrees
2. Make topping: Sift flour, cornmeal, baking soda and powder and salt. In a mixer with the paddle attachment combine butter and sugar till light and fluffy. Add eggs one at a time. Add dry ingredients alternating with the buttermilk until fully combined. Fold in corn kernels.
3. Make filling: Combine blueberries and corn in a large bowl. Toss with sugar and flour until evenly distributed.
4. Place filling in a 11 inch square baking dish or a 9x13 baking dish. Dollop batter on top of filling leaving some space in between the dollops. (dollops should be about a 1/2 cup each). Sprinkle the top with sugar. Bake for about 40 minutes until the filling is bubbling and the top is golden brown. let rest for about 15 minutes before serving. I like to serve this dessert a la mode. enjoy!