Presents

"Cornmeal Cobbler with Wild Berries"


Recipe Source:
April 2000 Issue of
Homemaker's Magazine

Desserts

Recipe File

Serving Size: Makes 8 to 12 servings

AmountIngredient
8 cupsmixed berries (strawberries, raspberries, blackberries, blueberries, saskatoons or even rhubarb)
1 1/4 cupsgranulated sugar
2 tablespoonscornstarch
Topping: 
1 1/4 cupsall purpose flour
1 cupcornmeal
1/2 cupgranulated sugar
3 teaspoonsbaking powder
1/2 teaspoonbaking soda
1 teaspoonsalt
2eggs
2/3 cupbuttermilk
2 tablespoonsbutter, melted
2 tablespoonsgranulated sugar for sprinkling on top

Preparation Instructions:

In large bowl, combine berries, sugar and cornstarch (if using frozen fruit, increase cornstarch to 4 tablespoons); mix gently. Spread fruit in 13 x 9 inch baking dish. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt; mix thoroughly. In separate bowl, beat together eggs, buttermilk, and melted butter. Pour into dry ingredients; stir to make a very thick batter. Drop by large spoonfuls on top of fruit. Sprinkle with sugar. Bake in 375 degree oven for 30 to 35 minutes or until topping is golden and fruit is bubbling. Serve warm. Makes 8 to 12 servings.

Per serving (for12): 304 calories; 4 g fat; 65 g carbohydrates; 5 g protein; 5 g fibre.


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