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Summer Cherry Cornmeal Cobbler

Summer Cherry Cornmeal Cobbler


  • Butter for pan
  • 5 cups fresh sweet cherries (or frozen)
  • 2 tablespoons maple syrup
  • 2 tablespoons whole-wheat flour
  • 1 tablespoon black currant liqueur
  • ½ cup al-purpose flour
  • ¼ cup whole-wheat flour
  • ½ cup cornmeal
  • 1 tbs granulated sugar
  • 1 tbs maple sugar
  • 2 teaspoons baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tablespoons butter, softened
  • ¾ cup buttermilk
  • 1 tsp vanilla extract
  • Ice cream (optional)


  1. Preheat the oven to 400˚ F. Lightly grease a 2-quart baking pan. In a medium bowl mix together the cherries, maple syrup, whole-wheat flour and liqueur. Spread the cherry filling out evenly in the greased pan.
  2. To prepare the cobbler topping, combine the all-purpose and whole-wheat flours, cornmeal, granulated and maple sugars, baking powder, baking soda and salt in a large bowl. Mix together with a fork. Cut the butter into the dry ingredients.
  3. Add the buttermilk and vanilla extract to the flour mixture, and mix lightly to form the dough.
  4. Drop spoonfuls of the dough onto the cherries. Bake for 40 minutes or until the cobbler topping is lightly browned.

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