PeachBerry Cornmeal Delite

Well......I bought more peaches and more blueberries! What was I thinking?? I am addicted to buying fresh stuff, which can be a good thing. This time, it was definitely a good thing. You know how I love cinnamon? While I was putting this together, the temptation to add a little (lot) cinnamon crossed my mind but for some reason, I let that temptation pass by. And boy am I glad!! Probably for the first time in my life I will say that cinnamon would have been overpowering in this recipe!! The cornmeal.....oh goodness! The peaches and blueberries and cornmeal flavors mixed together is beyond happiness! And then good music to boot!

Music to bake by!

PEACHBERRY CORNMEAL DELITE

Makes 6 Servings

4 TBSP light butter, melted

6 TBSP slightly packed light brown sugar
2 medium peaches, peeled/pitted/sliced
1 cup fresh blueberries
½ cup all-purpose flour
½ cup cornmeal
¼ tsp baking soda
¼ tsp salt
3 TBSP light butter, melted
½ cup Spenda granulated (or sugar)
1 large egg
½ tsp vanilla extract
2/3 cup buttermilk

Preheat oven to 350°. Spray each ramekin.*

Add 2 tsp melted butter to each ramekin. Sprinkle 1 TBSP of the light brown sugar over the butter. Layer the peaches and blueberries over the sugar. Set aside.

In a medium mixing bowl, whisk together the flour, cornmeal, baking soda and salt.

In another medium mixing bowl, mix together the Splenda (or sugar) and 3 TBSP melted butter and then whisk in the egg, vanilla and buttermilk until well blended.

Pour the buttermilk mixture into the flour mixture and, using a wooden spoon, stir until just combined.

Divide the mixture among the 6 ramekins, @1/4 cup to each, and then spread with a little spatula to make an even layer.

Bake 18 – 21 minutes or until a wooden toothpick comes out clean. Cool on a wire rack. 

* If you don't have ramekins, you can use muffin/cupcake tins but watch your time. I did 18 minutes in the ramekins. You'll have to scoop them out of the muffin/cupcake tins into little serving bowls....but then you can serve with a good vanilla bean ice cream or whipped topping!

Later!

Loving Life!
Jan

Blackberry Cobbler-ish

Well, once again, I overbought some yummy local fruit! I bought 3 quarts of local blackberries last evening and now I need to figure out what to do with them.  Some will be frozen to use in my Yonana.  This is the first recipe I came up with. It's not quite a cobbler but also not quite a cake/bar. So it's an 'ish'! And it's good!

BLACKBERRY COBBLER-ISH

Makes 8 Servings

1 ¼ cups Splenda (or sugar), divided
1 cup self-rising flour
1 cup 2% milk
½ cup (1 stick) light butter
½ tsp cinnamon
2 cups fresh OR frozen blackberries

Thank you to my sis-in-law for leaving the milk!



Preheat oven to 350°. Lightly spray a 9 ½ or 10-inch baking dish (I used butter spray)

Mix cinnamon with ¼ cup Splenda (or sugar); set aside.

Whisk together 1 cup of Splenda (or sugar), flour and milk until just blended.

Whisk in the melted butter.

Pour batter into the prepared baking dish.

Sprinkle the blackberries and cinnamon sugar evenly over the batter.

Bake for 1 hour or until golden brown and bubbly.
Cool on wire rack.



MY SPIN: I'm using Splenda until my bag is done....then I'll be using strictly sugar to get rid of some of the chemicals I'm putting into my body. If you do use Splenda, I would recommend using sugar with the cinnamon because it 'melts' nicely whereas the Splenda didn't. Also, you know me....my ½ tsp of cinnamon was closer to a tsp!

 

Can be served 'as is' or......

.....with some Cool Whip

Later!

Loving Life!
Jan