Recipe of the Week - Mixed Berry Cornmeal Cobbler
This Independence Day Weekend is going to look a little (who are we kidding, a LOT) different than in year's past. The traditional firework shows, grand BBQs and gatherings, the Kiwanis pancake breakfast may not be things we can obtain this year, but we can still make the best of a bad situation with good food for our families. Grab your flags, do some patriotic sidewalk chalk designs, leave kind messages for our first responders and medical workers, and gather your little ones to help you make these Mixed Berry Cornmeal Cobblers. Nothing says AMERICA like corn bread and the red, white, and blue of mixed berries and vanilla ice cream. A perfect way to end a low-key (but thoughtful and thankful) 4th of July at home. And if you're like us, we will be looking forward to 2021 where we can openly celebrate at Lodi Lake with even more gratefulness in our hearts. We can get through this together, Lodi!! And as a reminder, we are changing our hours as of July 9, 2020!! Click here to read more about the change and why we decided to switch. THANK YOU FOR YOUR PATIENCE.
3/4 stick cold unsalted butter (plus more for the cast iron pan)
8 C assorted berries (strawberries, blackberries, raspberries, blueberries)
2/3 C sugar
1/4 C all-purpose flour
2 tbsp fresh lemon juice
2 tsp vanilla
1 box Jiffy Corn Muffin Mix (8.5 oz)
1 large egg
Preheat the oven to 400 degrees. Butter the bottom of your cast iron skillet (or use mini ones for individual cobblers). Toss together the berries, sugar, flour, lemon juice, vanilla into a bowl. Transfer into the cast iron skillet. Cut butter into the cornmeal mix until crumbly and stir in the beaten egg with a fork until combined (mixture will still be crumbly). Sprinkle the mixture over the berries and bake until the fruit is bubbly and crust is golden brown. Serve warm with fresh vanilla ice cream.
Hope you have a safe and fun filled Fourth of July.