Dark and decadent! Delicious made with fresh black or blue berries or a good way to use up the ones you put in the freezer last summer.
1 quart (4 cups) fresh or frozen blackberries or blueberries
1 Tbsp cornstarch
1/4 cup plus 1 Tbsp sugar
1 cup War Eagle Mill Blue Corn Meal
1/2 cup sugar
1 tsp baking powder
1 tsp salt
1/2 cup buttermilk
2 Tbsp melted butter
1 egg, lightly beaten
1/4 cup honey
1 Tbsp melted butter
2 Tbsp fresh squeezed lemon or orange juice
Preheat oven to 375 degrees
Butter or spray a baking dish at least 2 inches deep.
Combine the cornstarch and 1/4 plus 1 Tbsp sugar. Sprinkle over berries.
In a small bowl, mix the cornmeal, 1/2 cup sugar, baking powder and salt.
Stir in the buttermilk, melted butter and egg. Drop by spoonfuls over berries leaving some of them exposed.
Mix together the topping and drizzle over the batter.
Bake 50-55 minutes, until batter is set and lightly browned.
Recipe Tips and Tricks
Top with vanilla ice cream, whipped cream or half and half.