This is a print preview of "Boysenberry And Cornmeal Cobbler With Lemon Shortcake" recipe.

Boysenberry And Cornmeal Cobbler With Lemon Shortcake Recipe
by Global Cookbook

Boysenberry And Cornmeal Cobbler With Lemon Shortcake
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  Servings: 12

Ingredients

  • 6 c. fresh boysenberries
  • 1 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 1/2 tsp lemon zest minced fine
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 Tbsp. cornstarch
  • 1 Tbsp. dark rum
  • 2 1/2 ounce butter
  • 3/4 c. confectioner's sugar
  • 3 x Large eggs
  • 1 c. buttermilk
  • 3/4 c. masa harina (corn flour)
  • 1/2 c. cornmeal
  • 1 1/2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/4 tsp grnd cloves
  • 3/4 c. granulated sugar Lemon Shortcake, see recipe

Directions

  1. Toss boysenberries with sugar, brown sugar, lemon zest, cinnamon, nutmeg, cornstarch and rum. Place in lightly greased 11x17 pan.
  2. For cobbler topping, cream butter and confectioner's sugar. Add in Large eggs and cream till well aerated. Combine flour, masa harina, cornmeal, baking pwdr, baking soda and cloves. Add in the dry ingredients to the butter mix, alternating with buttermilk.
  3. Pipe batter onto boysenberries in a trellis pattern, using straight-up tip.
  4. Bake in a 350 degree oven till crust is browned and fruit is bubbling, about 30 - 35 min.
  5. Serve with Lemon Shortcake (see recipe).