Everyone knows that War Eagle Mill Cornmeal makes great cornbread but it’s even better in a dessert! Its natural sweetness makes for a great Cherry Cobbler. Go ahead, give it a taste!



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



  1. Preheat oven to 350 degrees. 
  2. In a medium bowl, combine all filling ingredients and stir well. Set aside.
  3. In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder, nutmeg, and salt.
  4. Pour in butter and buttermilk and stir to combine, mixing only until no streaks of dry ingredients remain.
  5. Transfer cherry filling mixture into a 9 or 10 inch round pie baking dish.
  6. Drop dollops of topping onto the cherry mixture, forming a roughly even layer.
  7. Bake for 20–25 minutes or until cherry filling is thick and bubbly and the biscuit topping is golden brown.
  8. Cool for at least 20 minutes to allow the juice to thicken up. Serve warm.