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
Devonshire Cream (using recipe from the Joy of Baking – reprinted with permission):
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.
I’m thinking you could use almost any berry as long as it’s not too sweet.
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