Sweet cornbread baked on fruit. Brilliant!
If everything goes right, Ressler Farms will sell cornmeal through the Oklahoma Food Co-op. When I met Larry Ressler in February, he asked about unmet demand in the co-op. I immediately thought of cornmeal. Someone used to make it—I can’t remember who—but it’s not available anymore. Well, there’s hull-less popcorn. Would that work for milling? Somewhat moot since I don’t have a grain mill.
Blueberry Bonanza with Cornmeal Topping
Submitted by Judy Rogers in the Gardeners’ Community Cookbook
:: 3 to 4 c fresh blueberries
:: 1/2 c sugar
:: 1 T fresh lemon juice
:: 1/2 c cornmeal
:: 3/4 c all-purpose flour
:: 1 1/2 t baking powder
:: 1/2 t salt
:: 1/2 c plain yogurt or milk
:: 3 T butter, melted
:: 1 large egg, slightly beaten
:: ice cream, frozen yogurt, or creme fraiche
1. Preheat oven to 450˚.
2. Place the blueberries in a 9-inch square baking dish. Add 1/4 c sugar and the lemon juice and toss to mix.
3. Mix together the cornmeal, flour, baking powder, salt, and remaining 1/4 c of sugar in a large bowl. Add the yogurt, butter, and egg and stir briefly until blended.
4. In 1 T amounts, drop small mounds of the cornmeal mixture over the top of the blueberries. Bake until the topping is golden brown, 20 to 25 minutes. Remove and cool enough to handle, then serve warm or at room temperature, topped with the cream garnish of your choice, if using.
Tricia’s note: I think this topping would work on most fruit. I’ve made it three times now: with Oklahoma blueberries, peaches, and apples. When I made it for the apples, I substituted brown sugar for the white sugar.