Yields: 0


5-17-08 very good

Prep: 15 min., Bake: 45 min.

1 cup sugar, divided
1 1/2 tablespoons cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 teaspoons grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk

1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl.
Combine berries, cornstarch mixture, and lemon rind in a large bowl
until well blended; spoon berry mixture into a lightly greased 2-qt.
baking dish.
2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a
medium bowl. Stir in butter and milk until blended. Gently spread
batter evenly over berry mixture.

3. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted
in center of topping comes out clean. Serve warm.

Yield: Makes 6 to 8 servings

Southern Living, AUGUST 2006


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