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!
Preparation Details
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8
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
Steps
- 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.
