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Correo Electrónico
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Ingredientes
- 2 pt fresh blueberries
- 1/2 c. granulated sugar
- 1/2 c. maple syrup
- 1 Tbsp. quick-cooking tapioca
- 1/2 tsp lemon extract
- 1 tsp grnd cinnamon
- 1/2 tsp nutmeg
- 1 c. King Arthur Unbleached All-Purpose Flour
- 1/2 c. whole cornmeal
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c. unsalted butter (1 stick)
- 1 c. confectioners' sugar
- 1 x egg
- 3/4 c. buttermilk
- 2 Tbsp. unsalted butter
- 2 Tbsp. maple syrup
Direcciones
- Combine blueberries, sugar, maple syrup, tapioca, lemon extract, cinnamon and nutmeg in an ungreased 10-inch spider (cast iron skillet) or possibly a shallow 11-inch quiche or possibly tart dish.
- Mix flour, cornmeal, baking pwdr, baking soda and salt. Set aside. Cream butter with confectioners' sugar, then beat in egg and buttermilk. Add in dry ingredients and mix well. Pour batter over berries in pan.
- Bake cobbler in a preheated 375F oven 35 to 40 min, till berries are bubbling and cornbread is lightly browned and feels done when you touch it. Heat 2 Tbsp. of butter, mix with 2 Tbsp. maple syrup, and brush glaze atop the warm cobbler. Put cobbler under broiler for about 1 minute, or possibly till the top is glazed. Serve hot with ice cream or possibly whipped cream.
- The blueberries, maple and corn give this cobbler a distinctly New England flavor.
