Summer Cornmeal Slump With Mango And Blueberry Recipe

Name: Summer Cornmeal Slump With Mango And Blueberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup blueberries, washed and dried; 1 large fragrant, ripe but firm mango, cut into cubes (for a great tutorial on how to hedgehog your mango, head here: http://food52.com/blog...), yield should be about 1 1/2 cups OR equal amount of…; 2 teaspoons lemon zest, divided; 6 tablespoons unsalted butter, plus more for buttering your dish; 3/4 cup fine grind gluten free stone-ground cornmeal or corn flour - I used Bob's Red Mill brand (do not substitute mesa, which is soaked in lime); 2 tablespoons medium grind gluten free stone-ground cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 7 tablespoons sugar, divided; 1/2 cup well-shaken buttermilk; 2 large eggs; 3 tablespoons creme fraiche; 1 tablespoon maple syrup

Servings: persons

1 cup blueberries, washed and dried
1 large fragrant, ripe but firm mango, cut into cubes (for a great tutorial on how to hedgehog your mango, head here: http://food52.com/blog...), yield should be about 1 1/2 cups OR equal amount of strawberries, hulled and chopped
2 teaspoons lemon zest, divided
6 tablespoons unsalted butter, plus more for buttering your dish
3/4 cup fine grind gluten free stone-ground cornmeal or corn flour - I used Bob's Red Mill brand (do not substitute mesa, which is soaked in lime)
2 tablespoons medium grind gluten free stone-ground cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
7 tablespoons sugar, divided
1/2 cup well-shaken buttermilk
2 large eggs
3 tablespoons creme fraiche
1 tablespoon maple syrup

1
Preheat your oven to 375u00b0 F.
2
Butter a 9-inch ceramic deep-dish pie plate or similar dish. Gently toss blueberries and mango cubes with 1 T sugar and 1 t lemon zest in dish. Arrange fruit in a mostly single layer.
3
Melt butter in a bowl in the microwave (about 30 seconds). Set aside.
4
In a medium bowl, combine cornmeals, baking powder, and salt, remaining zest and remaining sugar. Whisk dry ingredients together thoroughly to combine.
5
Add melted butter to dry ingredients, using a spatula to scrape out the bowl. Fold until combined. Fold in remaining ingredients (buttermilk through maple syrup); making sure each is uniformly mixed into batter before adding the next.
6
Pour the batter over fruit and bake for 35-38 minutes, or until slump is fragrant, top is golden, and a toothpick inserted in the center comes out clean.
7
Serve and enjoy slump warm with vanilla ice cream. It occurred to me that if by chance you had any leftovers, it would make a divine and slightly indulgent breakfast (whip cream optional).

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup blueberries, washed and dried, 1 large fragrant, ripe but firm mango, cut into cubes (for a great tutorial on how to hedgehog your mango, head here: http://food52.com/blog...), yield should be about 1 1/2 cups OR equal amount of strawberries, hulled and chopped, 2 teaspoons lemon zest, divided, 6 tablespoons unsalted butter, plus more for buttering your dish, and more.

Yes, Summer Cornmeal Slump With Mango And Blueberry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Cornmeal Slump With Mango And Blueberry

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