Time To ‘Unmarry’ Cornmeal & Cornbread.

Millie-Sayings-MBC2Goodness Gracious! We’ve finally got White Corn millin’ away at the Ol’ Mill. I’m so happy, I could Kiss the Grits coming off the grindstones! Grits aren’t the only thing we are millin’ these days, but we are makin’ my favorite, white cornmeal. Sure, everyone knows that white cornmeal makes great cornbread but I’m ‘unmarrying’ the two and using the natural sweetness of the white cornmeal in my very own Cherry Cornmeal Cobbler. Go ahead, give it a taste!

Cherry Cornmeal Cobbler

cobbler-cooked-with-spatula-framed

Ingredients:

Filling:

  • 2 cups pitted cherries (frozen, jarred or fresh)
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Topping:

Preheat oven to 350 degrees. In a medium bowl, combine all filling ingredients and stir well. Set aside.

beginning-ingredients-framed             cherries-framed

 

In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder, nutmeg and salt.

middle-ingredients-framed

Pour in butter and buttermilk and stir to combine, mixing only until no streaks of dry ingredients remain.

topping-ingredients-with-butter         topping-mixed-together-framed

Transfer cherry filling mixture into a 9 or 10 inch round pie baking dish.

cherries-in-a-pan

Drop dollops of topping onto cherry mixture, forming a roughly even layer.

cherries-in-a-pan-with-topping         cherries-in-a-pan-with-topping2

Bake for 20 – 25 minutes or until cherry filling is thick and bubbly and the biscuit topping is golden brown. Cool for at least 20 minutes to allow juice to thicken up. Serve warm.

cooked-cobbler-framed 

FacebookTwitterPinterestGoogle+Share
No comments yet.

Leave a Reply

War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact