Blackberry Cornmeal Cobbler

This dessert is made from whole grains and has no added refined sugars—and yet remains deliciously addictive! Plus, it takes only five minutes to prepare (plus baking time). For a variation, substitute blueberries, raspberries, or strawberries for the blackberries.

Adapted from Bow and Arrow Foods


  • ⅓ cup organic corn masa harina
  • ⅓ cup organic sprouted whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • ⅛ teaspoon sea salt
  • ⅔ cup organic whole grass fed milk
  • ⅓ cup pure organic maple syrup
  • 2 teaspoons vanilla
  • 2 cups fresh organic blackberries or 1 (10 oz.) bag frozen organic blackberries
  • Coconut oil to coat the baking pan


  1. Preheat oven to 400°F. Lightly coat the baking pan with coconut oil and set aside.
  2. In a medium bowl, whisk together corn masa harina, flour, baking powder, and salt. Add milk, maple syrup, and vanilla. Whisk again until just thoroughly combined.
  3. Pour mixture into lightly oiled pan. Evenly top with blackberries.
  4. Bake 45 minutes, or until nicely golden-brown. Cool for five minutes before serving.

This recipe is easy and very healthy. Your kids will love it and so will your guests. This recipe and other great cornmeal recipes appeared in my blog regarding nixtalamation of corn. Click here to read.

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