Blackberry Corn Cobbler
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 4tablespoons/60 grams very cold unsalted butter (½ stick), cut into cubes, plus more for greasing the pan
- 2pounds/905 grams fresh, ripe blackberries (about 6½ cups), lightly mashed with a potato masher
- 1cup/200 grams granulated sugar, plus more as needed
- 1½cups/190 grams all-purpose flour
- 2tablespoons fresh lemon juice
- 1teaspoon kosher salt
- 2large ears sweet yellow corn
- ⅓cup/50 grams finely ground yellow cornmeal
- 1¼teaspoons baking powder
- 2tablespoons heavy cream
- 4teaspoons turbinado sugar, for sprinkling
Nutritional analysis per serving (8 servings)
398 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 4 grams dietary fiber; 31 grams sugars; 7 grams protein; 307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees and grease the inside of a 9-by-9-inch square casserole dish with butter.
- Step 2
In a medium bowl, toss the mashed blackberries with ⅔ cup granulated sugar, ¼ cup flour, the lemon juice and ¼ teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish in an even layer and set aside.
- Step 3
Using a box grater, grate the corn over a bowl to collect its meat and milk; discard the corn cobs or reserve for another use. Transfer corn mixture to a liquid measuring cup. (The grated corn mixture should measure a healthy ¾ cup; if not, supplement with extra corn, heavy cream or milk.) Set aside.
- Step 4
In a large bowl, whisk together the remaining 1¼ cups flour, ⅓ cup granulated sugar with the cornmeal, baking powder and ¾ teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and butter pieces are roughly the size of peas.
- Step 5
Slowly pour the grated corn over the flour mixture, and, working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the heavy cream. Sprinkle the batter evenly with the turbinado sugar.
- Step 6
Place the baking dish on a sheet pan to catch any potential overflow, transfer to the oven and bake until the crust is golden and the blackberries are bubbling and thick, 35 to 40 minutes. Allow to cool at least 10 minutes before serving.
Private Notes
Comments
Forgot to mention that I only used 1/3 cup sugar in the berries, and only 1/4 cup sugar in the topping. Was sweet enough by a lot!
Less messy: cut the corn off the cob over a large bowl. Scrape downward with a spoon to get the rest of the milk off the cob. Pulse it all in the food processor. If your corn hasn't been shucked, stick it in the microwave for 1-2 minutes and the silks will peel away from the corn much more easily.
In step 2 I’d taste for sweetness *before* adding the flour as flour has recently been shown to sometimes harbor salmonella bacteria.
A treat, for sure. I made it exactly as outlined, only omitting the cream on top, and it was a big hit. The corn taste comes through, both in its "corniness" and its sweetness.
used cherries instead of blackberries and reduced sugar to 1/4 c. served with vanilla ice cream. everyone loved but didn't really taste the corn. needs to be eaten same day. crust got soggy on day 2.
Has anyone ever tried making this with a can of corn or creamed corn?