Spiced Blackberry and Cornmeal Cobbler
(from saymyname’s recipe box)
Source: In' A Love Affair With Southern Cooking' by Jean Anderson
Serves 8 peopleCategories: Blackberries, Cobbler, Dessert
Ingredients
- Blackberry Mixture:
- 3 pints blackberries
- 1 1/2 cups sugar
- 1/4 cup firmly packed light brown sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon dark rum or 1 tablespoon Bourbon
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon ground cinnamon
- Topping:
- 3/4 cup unsifted all-purpose flour
- 3/4 cup unsifted masa harina , preferably white
- 1/2 cup unsifted stone-ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 5 tablespoons butter , at room temperature
- 3/4 cup powdered sugar
- 1 large egg
- 1 cup buttermilk
Directions
-
Preheat the oven to 400°; butter a shallow 3-quart baking dish (should be no more than 2 inches deep); set aside.
-
Blackberry mixture-mix all ingredients in a large nonreactive bowl; transfer to prepared baking dish.
-
Topping-Sift the flour, masa harina, cornmeal, baking powder, baking soda, cloves, and salt into a large bowl; set aside.
-
Cream the butter and powdered sugar in a large electric mixer bowl at medium speed for 1-2 minutes or until fluffy; beat in the egg.
-
With the mixer at low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the flour and beating after each addition only enough to combine.
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Scoop the batter (it will be quite thick) into a pastry bag fitted with a 1/2-inch plain tip and pipe over the berries in a lattice pattern, spacing the rows 1 1/2 inches apart.
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Slide the cobbler onto the middle oven shelf and bake for 25-30 minutes or until bubbly and lightly browned.
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Serve hot, or if you prefer, cook the cobbler to room temperature before serving.