See List of Recipes
|
Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 Cups of sugar divided
1.5 Tablespoons of cornstarch
6.0 Cups of mixed berries
1.2 Teaspoons of grated lemon rind
0.5 Cups of flour
0.33 Cups of self rising yellow cornmeal
3.0 Tablespoons of butter melted and slightly cooled
0.5 Cups of milk
2.0 Tablespoons of milk
Instructions
Combine 1/3 cup sugar and 1.5 tablespoons cornstarch in a large bowl. Stir in berries and lemon rind until well blended; spoon berry mix into a lightly greased 2 quart baking dish. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Pour batter evenly over berry mixture. Bake at 350 degrees for 40-45 minutes or until a wooden pick inserted in the center of the topping comes out clean. Let stand 5-10 minutes. Serve warm. 2 (12 oz) packages of frozen mixed berries thawed may be substitute for fresh berries.