RIVERVIEW, Fla. — The following sentence could be the funniest line in a new cookbook from a Tampa Bay author.
“Serve this with a scoop of vanilla ice cream, if you have any decency,” said Dalia Colón, speaking about the Blueberry Corn Crisp from “The Florida Vegetarian Cookbook.”
Dalia Colón is a Tampa Bay area television, radio, and podcast host.
Colón shares her love for vegetarian cuisine in a new cookbook, and she even incorporates food grown in the Tampa Bay area.
She said she is grateful to her parents, husband and children for the support and help in creating this cookbook.
Here’s a look at her Blueberry Corn Crisp Recipe:
Blueberry Corn Crisp
Serves 6
For the base:
- 5 cups fresh blueberries (or thawed from frozen)
- ¼ cup sugar
- ¼ cup fresh lemon or lime juice (about 3 limes)
- 1 tablespoon cornstarch
- ¼ teaspoon salt
For the topping:
- ⅔ cup all-purpose flour
- ⅔ cup cornmeal
- ⅓ cup sugar
- ½ teaspoon salt
- ½ cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 cup fresh corn kernels (or thawed from frozen)
Method:
- Preheat the oven to 375 degrees Fahrenheit.
- In a shallow 2-quart baking dish, mix together all the base ingredients.
- Set aside while you make the topping.
- In a medium bowl, combine the flour, cornmeal, sugar, and salt.
- Use your hands to work in the butter until the texture is crumbly.
- Mix in the corn kernels.
- Sprinkle the corn mixture over the top of the blueberry base.
- Bake for 45 to 60 minutes, or until bubbly.
