Blueberry Corn Bread Cobbler with Orange Buttermilk Ice Cream

Preheat oven to 350 degrees. In a heavy saucepan, stir the milk, 1/3-cup sugar, 4 tablespoons of butter and salt. Bring to a boil. Slowly whisk in the cornmeal. Cook, stirring until mixture is thickened, about 10 minutes. Remove from heat.

Meanwhile, in a small bowl, whisk the remaining 3 tablespoons butter until fluffy. Add the egg yolks one at a time, whisking until incorporated. Fold cornmeal mixture into butter-and-yolk mixture. In a clean stainless steel or glass bowl, whip the whites either by hand or with a mixer until medium peaks form. Fold into cornmeal batter.

Spread Georgia blueberries into a 9 by 13-inch baking dish and pour the cornmeal mixture over them. Sprinkle with the brown sugar and remaining 2 tablespoons granulated sugar. Bake until the topping is just set, about 50 minutes. Cool about 10 minutes before serving (the juice thickens as it cools).

Nutritional information per serving (w/out the ice cream): 296 calories (percent of calories from fat, 43), 6 grams protein, 37 grams carbohydrates, 3 grams fiber, 14 grams fat (8 grams saturated), 107 milligrams cholesterol, 78 milligrams sodium.

Adapted from Taste Of Home recipe
Makes 8 servings

Combine zest, orange juice, sugar, extract and buttermilk and freeze according to ice cream maker instructions.
Nutrition info per serving (using low-fat buttermilk):  calories, 151 (percent of calories from fat, 7); protein, 4 grams; carbohydrates, 28 grams; fat, 1 gram fat (1 gram saturated); cholesterol, 4 milligrams; sodium, 129 milligrams.