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Swan Spirits Berry Cobbler
1 quart fresh strawberries or
blackberries, washed (if you
use strawberries, slice them in half)
1/2 cup sugar
TOPPING
1 cup corn meal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sour milk
2 tablespoon melted butter or margarine
SAUCE
1/4 cup honey
1 tablespoon melted butter or margarine
1 tablespoon lemon juice
Place berries in a 2-quart baking dish, and sprinkle with sugar. For
the topping, mix together all dry ingredients, then quickly stir in
the milk and melted butter or margarine. Drop batter by the
tablespoon on top of berries, forming a design of rounds. Mix
together sauce ingredients, and pour over batter and exposed berries.
Bake in a moderately hot oven, 375 degrees, for 1 hour. Serve at room
temperature.
Southern Indian women, being both creative and experimental cooks,
sweetened their corn-meal batter, mixed it with wild blackberries or
strawberries, and baked the two together in to a kind of cobbler.
From: "Swan Spirit"
Yield: 4 servings
Swan Spirits Berry Cobbler
1 quart fresh strawberries or
blackberries, washed (if you
use strawberries, slice them in half)
1/2 cup sugar
TOPPING
1 cup corn meal
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sour milk
2 tablespoon melted butter or margarine
SAUCE
1/4 cup honey
1 tablespoon melted butter or margarine
1 tablespoon lemon juice
Place berries in a 2-quart baking dish, and sprinkle with sugar. For
the topping, mix together all dry ingredients, then quickly stir in
the milk and melted butter or margarine. Drop batter by the
tablespoon on top of berries, forming a design of rounds. Mix
together sauce ingredients, and pour over batter and exposed berries.
Bake in a moderately hot oven, 375 degrees, for 1 hour. Serve at room
temperature.
Southern Indian women, being both creative and experimental cooks,
sweetened their corn-meal batter, mixed it with wild blackberries or
strawberries, and baked the two together in to a kind of cobbler.
From: "Swan Spirit"
Yield: 4 servings
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