Friday, November 26, 2010

Berry-Cornmeal Cobbler

From the Abenaki tribe in Maine...

This recipe called for gooseberries that were completely impossible to find here in Monterey. I tried for huckleberries but was equally unsuccessful. So I settled on a blueberry-cranberry mixture.


  • 2 C + 2 T white whole wheat flour
  • 1/2 C + 2 T corn meal
  • 1/2 t baking powder
  • 1 t salt
  • 3/4 C butter
  • 1 T honey
  • fresh mint
  • 1 C fresh blueberries
  • 1 C fresh cranberries
  • juice of 1/2 a lemon

Mix all the dry ingredients together and, using a pastry blender, cut the butter into the flour mixture. Pat half the dough into a buttered baking dish and sprinkle with 1 T of cornmeal. Bake in a 350 degree oven for 15 minutes. In the meantime, mix the berries together and stir in honey, lemon juice, and fresh, rough-chopped mint. Pour into pre-baked crust. Top with remaining dough, sprinkle with the last T of cornmeal. Return to oven and bake till the topping is browned and the berries are bubbling.

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