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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