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Lemon Cornbread Cobbler with Peaches & Blueberries Recipe

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This recipe for Lemon Cornbread Cobbler with Peaches & Blueberries, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Friday, August 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 c. peach slices, (thawed if using frozen) ;
2-1/2 cups fresh blueberries ;
3 Tbsps. water ;
2 Tbsps. cornstarch ;
1/8 tsp. grated nutmeg ;
3/4 c. sugar ;
2 tsps. fresh lemon juice ;
1/2 c. all purpose flour ;
1/2 c. yellow cornmeal ;
1 tsp. baking powder ;
1/2 tsp. baking soda ;
1/4 tsp. lemon zest ;
1/4 tsp. salt ;
1/4 c. unsalted butter, chilled, cut in small pieces ;
1/2 c. buttermilk.

Directions:
Directions:
Preheat oven to 400F. Combine first 5 ingredients and 2/3 cup sugar in a large nonreactive saucepan over medium high heat. Bring to a boil, stirring gently. Boil 1 minute. Stir in lemon juice. Turn filling into a 9 inch square baking pan. Cover to keep hot.
Combine 3 Tbs. sugar, flour and next 5 ingredients in a food processor or bowl. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until blended. Transfer to a work surface and knead gently until mixture just holds together. Drop by heaping tablespoonfuls onto your peach and berry filling. Bake 25-30 minutes, or until topping is golden and filling is bubbly.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min. / Cooking time: 25 min.
Personal Notes:
Personal Notes:
Dessert Comfort Food. This recipe started out as a recipe for Lemon Custard Cornbread that I'd gotten from my maternal grandmother. We love that, too, but this recipe came together from a big supply of both peaches and blueberries that I was trying to find some other ways to use than just making preserves and ice cream - loved those, too.

 

 

 

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