MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blackberry Corn Cobbler
 Categories: Pies, Pastry, Fruits, Vegetables
      Yield: 8 Servings

      4 tb Unsalted butter (60 g);
           - very cold, in cubes,
           - more for greasing pan
      2 lb Fresh, ripe blackberries
           - (905 g); lightly mashed
           - with a potato masher
      1 c  Granulated sugar (200 g);
           - more as needed
  1 1/2 c  All-purpose flour (190 g)
      2 tb Fresh lemon juice
      1 ts Kosher salt
      2 lg Sweet yellow corn ears
    1/3 c  Fine ground yellow corn meal
           - (50 g)
  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 9x9" square
  casserole dish with butter.

  In a medium bowl, toss the mashed blackberries with 1/3 cup
  granulated sugar, 1/4 cup flour, lemon juice, and 1/4 ts 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 3/4 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 corn meal, baking powder, and
  3/4 ts 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.

  Recipe by Jerrelle Guy

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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