Subj : 2025 Top 40 Recipes - 37
To   : All
From : Dave Drum
Date : Wed Sep 17 2025 05:00:37

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blackberry Corn Cobbler
 Categories: Pies, Pastry, Fruits, Vegetables
      Yield: 8 Servings
 
      4 tb (60 g) very cold unsalted
           - butter; in cubes, more for
           - greasing pan
      2 lb (905 g) fresh, ripe
           - blackberries; lightly
           - mashed w/a potato masher
      1 c  (200 g) granulated sugar;
           - more as needed
  1 1/2 c  (190 g) all-purpose flour
      2 tb Fresh lemon juice
      1 ts Kosher salt
      2 lg Ears sweet yellow corn
    1/3 c  (50 g) fine ground yellow
           - cornmeal
  1 1/4 ts Baking powder
      2 tb Heavy cream
      4 ts Turbinado sugar; for
           - sprinkling
 
  Set the oven @ 375°F/190°C and grease the inside of a 9"
  by 9" square casserole dish with butter.
  
  In a medium bowl, toss the mashed blackberries with 1/3
  cup granulated sugar, 1/4 cup flour, the lemon juice and
  1/4 teaspoon salt. Taste and add additional sugar, if
  necessary. Transfer the mixture to the baking dish in an
  even layer and set aside.
  
  Using a box grater, grate the corn over a bowl to
  collect its meat and milk; discard the corn cobs or
  reserve for another use. Transfer corn mixture to a
  liquid measuring cup. (The grated corn mixture should
  measure a healthy ¾ cup; if not, supplement with extra
  corn, heavy cream or milk.) Set aside.
  
  In a large bowl, whisk together the remaining 1 1/4 cups
  flour, 1/3 cup granulated sugar with the cornmeal,
  baking powder and ¾ teaspoon salt. Add the cubed butter,
  separating the cubes and tossing them individually to
  coat. Pressing the bits of butter between your thumb and
  the side of your index finger, break up the butter into
  the flour until evenly dispersed and butter pieces are
  roughly the size of peas.
  
  Slowly pour the grated corn over the flour mixture, and,
  working gently with your hands, begin tossing everything
  together until the ingredients form a cohesive dough.
  Crumble the batter over the surface of the berries, and
  using a pastry brush, brush the top generously with the
  heavy cream. Sprinkle the batter evenly with the
  turbinado sugar.
  
  Place the baking dish on a sheet pan to catch any
  potential overflow, transfer to the oven and bake until
  the crust is golden and the blackberries are bubbling
  and thick, 35 to 40 minutes.
  
  Allow to cool at least 10 minutes before serving.
  
  by Jerrelle Guy
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... "Look for joy in your life; it's not always easy to find." -- Charles
uralt
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