Brown-Butter Sweet Corn & Blueberry Skillet Cobbler

Brown butter brings a nutty depth to this late-summer skillet cobbler, where sweet corn kernels mingle with juicy blueberries. Baked in one pan, the cornmeal-kissed topping turns golden over a glossy fruit filling.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 365 cal
• 5g protein
• 55g carbs
• 15g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 cup fresh sweet corn kernels
• 2 1/2 cups fresh blueberries
• 2/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 7 tbsp unsalted butter
• 1 cup all-purpose flour
• 1/3 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar
• for serving vanilla ice cream

Instructions

1. 1Heat the oven to 375°F. In a 10-inch oven-safe skillet toss the blueberries and corn kernels with part of the granulated sugar, the lemon juice, and cornstarch until evenly coated.
2. 2Place the skillet over medium heat for 3 to 4 minutes just until the berries begin to release juice and look glossy, then remove from heat.
3. 3In a small saucepan melt the butter over medium heat and cook, swirling, until the milk solids turn deep golden and smell nutty, about 4 minutes; pour into a bowl to cool slightly.
4. 4Whisk together the flour, cornmeal, remaining granulated sugar, baking powder, and salt.
5. 5Stir the brown butter, milk, and vanilla into the dry ingredients until a thick, spoonable batter forms with no dry pockets.
6. 6Dollop the batter in large spoonfuls over the fruit, leaving some gaps so steam can escape and the filling can bubble up.
7. 7Sprinkle the turbinado sugar over the batter for crunch and sparkle.
8. 8Bake 28 to 33 minutes until the topping is deep golden brown, cooked through, and the fruit juices bubble thickly the edges.
9. 9Cool 10 to 15 minutes so the filling sets slightly, then scoop into bowls with vanilla ice cream melting over the warm cornmeal crust.