Well….hell. It’s Tuesday. I normally set up the blog the day before, setting it to go live about 4:00 a.m. my time. Yeah. About that…
I started yesterday. Really I did. I was researching cornmeal “crusts.” Because Lawyer Guy and I had the most fabulous dessert at BJ’s Brewhouse for his birthday. It was peach cobbler. With a cornmeal crust. Served warm. With three scoops of vanilla bean ice cream and sugared pecans.
Now, I’m born, bred, and raised in the South, y’all. I can tell you all about fried okra, with cornmeal breading. I can make cornbread from scratch and serve it with red beans. White beans. Beef stew. Hush puppies? (Little cornmeal slider thingies.) I’m all over those with fried (in cornmeal breading) catfish. But I’d never in my life heard of cornmeal pie crust or batter. How the hell had I not!??!??! Google it. It’s a real thing.
Y’all…I’m tellin’ you, it was like eating custard only with substance. With peaches. And ice cream.
NEW Peach and Candied Pecan Cobbler
A southern‑style cobbler with flavors of lemon zest and vanilla, baked in a golden brown cornmeal batter. Served warm and topped with vanilla bean ice cream and candied pecans. Click on the picture to go to BJ’s dessert page.
If you have a BJ’s nearby. Give it a try. In the meantime, I plan to experiment to see if I can come anywhere close to approximating the batter/crust at home! If not, BJ’s isn’t that far away. 😀