You are going to hate me. I came up with this ridiculously easy recipe, and it tastes so good, and is probably not very good for you. But it tastes so good…
(I must say I feel like a bit like I’m Sandra Lee-ing it here, but I did use the KitchenAid mixer to mix the cornbread batter, so, that counts, right?)
Cornbread, Cream & Berry Crumble
Servings: 4 large
1 package Jiffy Cornbread mix (I stand by this choice. In my opinion, why re-create the wheel?)
2 packages Blackberries
4 ounces Mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar (I used 2, and it was perfect, but I like sweet…)
Zest of lemon or lime (optional) – (I used lemon – more on this later)
Step One: Bake Jiffy Cornbread mix according to package directions. While the muffins are baking, put ingredients for Devonshire Cream into mixer.
Step Two: Beat the Devonshire Cream mixture until it looks like homemade Cool Whip (because that’s kind of what it is…)
Step Three: Put cream into refrigerator until muffins are ready and slightly cooled.
Step Four: When muffins are finished, let cool for 5 minutes. Crumble 2 muffins into rough quarters and place into a bowl. Spoon a few scoops of cream onto top of muffin crumbles, and then add a mess of washed berries.
And there you have it. A wonderful, summery dessert (or if you’re like me, breakfast)! The hint of lemon from the lemon zest, pulls this whole thing together, so make sure to add that bit.