Cherry Cobbler With Cornbread Biscuits

1. 1

   Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.

2. 2

   For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.

3. 3

   For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.

4. 4

   Cook and stir the filling mixture over medium heat until thickened and bubbly.

5. 5

   Preheat oven to 400u00b0F.

6. 6

   Divide filling mixture evenly among the 4 prepared cups or dishes.

7. 7

   In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.

8. 8

   Bake for 15 minutes, or until toothpick inserted in topping comes out clean.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.