There is a restaurant within walking distance of my house that has the most fantastic crispy cornmeal pancakes with plump, juicy blueberries that I die for. There is something so special about pancakes made with cornmeal because it prevents the pancakes from being too overly sweet and you barely need any syrup because they are so flavorful on their own. And the sweet blueberries bursting with each bite of corn-bread-like pancakes, I’m telling you, is to-die-for.
Spring to me means berries and I was so excited to try to replicate my favorite pancakes in a dessert. The flavors of the crispy cornmeal blueberry pancakes that are such a treat are replicated so nicely in this Cornmeal Blackberry Cobbler.
This recipe is simple enough to throw together any weeknight but tasty and pretty enough to serve to dinner guests for dessert. I happen to love blackberries because they are so large and extra juicy, but you could use any berry or fruit that you prefer for this cobbler. The baked fruit creates it’s own gorgeous syrup that is the perfect sweetness to complement the cornmeal biscuits that top the cobbler. To make this Cornmeal Blackberry Cobbler extra special, serve it warm with whipped cream or vanilla ice cream.
combine berries, cornstarch and sugar, set aside
in a separate bowl, combine flour, sugar, baking powder, baking soda, cornmeal and salt
add buttermilk and melted butter to flour mixture and mix to combine
drop mounds of dough onto prepared baking sheets and partially bake
bake berry mixture
top berry mixture with biscuits and return to oven