Southern Blackberry Cornmeal Cobbler Cookies

Southern kitchens have long folded cornmeal into sweets for gentle grit and golden color. These hand-held cobbler cookies tuck jammy blackberries into a tender cornmeal dough, capturing summer fruit in every bite-sized round.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 44g carbs
• 12g fat

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Ingredients

• 1 1/2 cups fresh blackberries
• 1/3 cup plus 1/2 cup granulated sugar
• 1 Tbsp cornstarch
• 1 Tbsp lemon juice
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 2 Tbsp coarse sugar

Instructions

1. 1Preheat the oven to 375°F and line two baking sheets with parchment. In a small saucepan combine the blackberries, sugar, cornstarch, and lemon juice.
2. 2Cook over medium heat, stirring often, until the berries burst and the mixture thickens into a glossy jam, 6 to 8 minutes. Remove from heat and cool completely.
3. 3Cream the softened butter with the remaining sugar until light and fluffy. Beat in the egg and vanilla until fully incorporated.
4. 4Whisk together the flour, cornmeal, baking powder, and salt. Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
5. 5Scoop tablespoon-sized portions of dough, flatten each into a small disk, and place half of them on the prepared sheets. Spoon a teaspoon of cooled blackberry jam into the center of each.
6. 6Top with the remaining dough disks, gently sealing the edges with a fork and leaving a tiny vent. Sprinkle the tops with coarse sugar.
7. 7Bake until the edges are golden and the jam is bubbling through the vents, 14 to 16 minutes. Cool on the sheets 5 minutes before transferring to a rack; the cookies firm as they cool.