Recipe of the Day:
Cherry Johnnycake Cobbler
Posted by Adam
Monday February 8, 2010How do you top that sumptuous, candlelight dinner you’ve made for your sweetheart? This Cherry Johnnycake Cobbler from Salty Sweets will bring the Valentine’s meal to an appropriately hedonistic finish. It’s easy and quick to make, too, so that you’ll have more time to spend with your sweetie. Author Christie Matheson recommends serving this delectable, gooey red treat with a scoop of ice cream or a dollop of whipped cream.
Cherry Johnnycake Cobbler
Makes 8 Servings
1 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
8 cups fresh or frozen pitted cherries
1 tablespoon plus 1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/4 teaspoons fine sea salt
1 cup all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoons baking powder
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup whole milk
1. Preheat the oven to 375F.
2. In a large heavy saucepan, whisk together 1 cup of the sugar and the cornstarch. Add the cherries, 1 tablespoon of the vanilla, the lemon zest, and 1/4 teaspoon of the salt and bring to a boil over medium-high heat, stirring occasionally. Turn the heat down to medium-low and let simmer for about 2 minutes, until slightly thickened. Pour the cherries into a shallow 2-quart baking dish.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, cornmeal, the remaining 2 tablespoons sugar, the baking powder, the remaining 1 teaspoon salt, and the butter and mix on low speed until the mixture resembles coarse meal.
4. Add the milk and the remaining 1 teaspoon vanilla and mix on low speed just until a dough forms.
5. Drop the dough in clumps onto the cherries, distributing the dough evenly over the cherries but not covering them completely. Bake for 35 to 45 minutes, until the johnnycake topping is golden brown and cooked through. Let cool for 10 minutes before serving warm.
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