Goodness 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
- 2 cups pitted cherries (frozen, jarred or fresh)
- 1/2 cup sugar
- 1 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 3/4 cups WEM Organic All Purpose Flour
- 1/4 cup WEM Organic White Cornmeal
- 1/4 cup sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp ground nutmeg
- 2 Tbsp butter, melted and cooled
- 1/2 cup buttermilk
Preheat oven to 350 degrees. In a medium bowl, combine all filling ingredients and stir well. Set aside.
In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder, nutmeg and salt.
Pour in butter and buttermilk and stir to combine, mixing only until no streaks of dry ingredients remain.
Transfer cherry filling mixture into a 9 or 10 inch round pie baking dish.
Drop dollops of topping onto cherry mixture, forming a roughly even layer.
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.