![](https://cdn.statically.io/img/www.allrecipes.com/thmb/AwzJB4oAtU8gY8vCryNIJcj_nD0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4531775-ee1de595431b4188abe48859c162b28f.jpg)
Ingredients
Filling:
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3 ½ cups frozen blueberries
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3 tablespoons chia seeds
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2 tablespoons white sugar, or to taste
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½ lemon, zested and juiced
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¼ teaspoon salt
Topping:
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⅔ cup medium-grind cornmeal (such as Bob's Red Mill®)
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⅔ cup all-purpose flour
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3 tablespoons white sugar
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 stick cold butter, cut into cubes
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½ cup buttermilk
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1 cup fresh corn kernels
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
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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.
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Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
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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.
Nutrition Facts (per serving)
291 | Calories |
14g | Fat |
41g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 291 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 38% |
Cholesterol 31mg | 10% |
Sodium 583mg | 25% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 5g | 18% |
Total Sugars 15g | |
Protein 4g | 8% |
Vitamin C 9mg | 10% |
Calcium 160mg | 12% |
Iron 2mg | 10% |
Potassium 161mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.