Name: Triple Berry Cornbread Cobbler
Ingredients: Two 16 oz. containers of strawberries (chopped); One 6 oz. container of raspberries; One dry pint of blueberries; 1/3 cup granulated sugar; 1 1/2 tablespoons cornstarch; Zest of 1/2 lemon; Two boxes of corn bread mix (I use Jiffy); 2 eggs; 2/3 cups milk; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract

Ingredients

Scale

Berry Filling

Two 16 oz. containers of strawberries (chopped)
One 6 oz. container of raspberries
One dry pint of blueberries
1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
Zest of 1/2 lemon

Cornbread Topping

Two boxes of corn bread mix (I use Jiffy)
2 eggs
2/3 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

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Instructions

Mix berries, lemon zest, sugar and cornstarch in a bowl and allow to macerate for at least an hour.
Preheat oven to 375 degrees F.
Mix up cornbread topping.
Prepare a 3.6 quart baking dish with non-stick cooking spray.
Spoon berry mixture into the bottom of the baking dish.
Spoon cornbread mixture over the berries.
Bake for XX minutes.
Top with vanilla ice cream or drizzle with a little honey.