Berry Cornbread Cobbler

Name: Berry Cornbread Cobbler
Total time: 80 min
Yield: 8 serving
Ingredients: 6 1/2 cups fresh or frozen berries (such as blackberries, blueberries, and raspberries); 1 cup granulated sugar, divided; 3 tsp. grated lemon zest, plus 3 Tbsp. fresh juice (from 2 medium lemons), divided; 1 tsp. kosher salt, divided; 3/4 cup (about 3 3/4 oz.) all-purpose flour; 3/4 cup plain yellow cornmeal (such as Quaker); 1 tsp. baking powder; 1/2 tsp. baking soda; 3/4 cup whole buttermilk; 1/2 cup (4 oz.) unsalted butter, melted, plus more for greasing; 1 large egg; 2 Tbsp. cornstarch; Vanilla ice cream, for serving

A jammy berry filling bubbles beneath a buttery cornbread topping, creating a dessert that’s crisp on the edges, tender in the center, and full of summer flavor. Get the recipe for Berry Cornbread Cobbler.

6 1/2 cups fresh or frozen berries (such as blackberries, blueberries, and raspberries)
1 cup granulated sugar, divided
3 tsp. grated lemon zest, plus 3 Tbsp. fresh juice (from 2 medium lemons), divided
1 tsp. kosher salt, divided
3/4 cup (about 3 3/4 oz.) all-purpose flour
3/4 cup plain yellow cornmeal (such as Quaker)
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup whole buttermilk
1/2 cup (4 oz.) unsalted butter, melted, plus more for greasing
1 large egg
2 Tbsp. cornstarch
Vanilla ice cream, for serving