Summer Cornmeal Slump with Mango and Blueberry

Name: Summer Cornmeal Slump with Mango and Blueberry
Yield: Serves 6-8
Ingredients: 1 cup blueberries, washed and dried; 1 large fragrant, ripe but firm mango, cut into cubes (for a great tutorial on how to hedgehog your mango, head here: http://food52.com/blog/6517-how-to-slice-a-mango), yield should be about 1 ½ cups OR equal amount of strawberries, hulled and chopped; 2 teaspoons lemon zest, divided; 6 tablespoons unsalted butter, plus more for buttering your dish; 3/4 cup fine grind gluten free stone-ground cornmeal or corn flour – I used Bob’s Red Mill brand (do not substitute mesa, which is soaked in lime); 2 tablespoons medium grind gluten free stone-ground cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 7 tablespoons sugar, divided; 1/2 cup well-shaken buttermilk; 2 large eggs; 3 tablespoons crème fraiche; 1 tablespoon maple syrup

By gingerroot • July 16, 2013 • 4 Comments

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Summer Cornmeal Slump with Mango and Blueberry

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Author Notes: I made a slump for the first time a few weeks ago. It was such an easy and delicious dessert; with fresh seasonal fruit in the starring role, cloaked in a light, sweet batter, my son declared that when he turns six next month, he wants a birthday slump instead of cake! That night I adapted Amanda’s Nectarine Slump recipe, subbing mango and blueberries for the nectarines and using gluten free flour mix. Here, I have wedded my version of her slump with spoonbread and the result is a delectable summer dessert that comes together in a pinch (and is gluten free to boot!). Here in Hawaii, we are enjoying a banner mango season – they are beautiful and plentiful at the market – however, if you cannot find mangoes where you live, strawberries would make a different, but equally delicious summer slump. Note: In lieu of finely ground cornmeal or corn flour, you could also whir the medium grind cornmeal in a food processor until it is soft and fine. I like combining the two different grinds for a feather light corn cake with the tiniest bit of crunch and body. —gingerroot

Serves 6-8

1 cup blueberries, washed and dried
1 large fragrant, ripe but firm mango, cut into cubes (for a great tutorial on how to hedgehog your mango, head here: http://food52.com/blog...), yield should be about 1 ½ cups OR equal amount of strawberries, hulled and chopped
2 teaspoons lemon zest, divided
6 tablespoons unsalted butter, plus more for buttering your dish
3/4 cup fine grind gluten free stone-ground cornmeal or corn flour – I used Bob’s Red Mill brand (do not substitute mesa, which is soaked in lime)
2 tablespoons medium grind gluten free stone-ground cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
7 tablespoons sugar, divided
1/2 cup well-shaken buttermilk
2 large eggs
3 tablespoons crème fraiche
1 tablespoon maple syrup

Preheat your oven to 375° F.
Butter a 9-inch ceramic deep-dish pie plate or similar dish. Gently toss blueberries and mango cubes with 1 T sugar and 1 t lemon zest in dish. Arrange fruit in a mostly single layer.
Melt butter in a bowl in the microwave (about 30 seconds). Set aside.
In a medium bowl, combine cornmeals, baking powder, and salt, remaining zest and remaining sugar. Whisk dry ingredients together thoroughly to combine.
Add melted butter to dry ingredients, using a spatula to scrape out the bowl. Fold until combined. Fold in remaining ingredients (buttermilk through maple syrup); making sure each is uniformly mixed into batter before adding the next.
Pour the batter over fruit and bake for 35-38 minutes, or until slump is fragrant, top is golden, and a toothpick inserted in the center comes out clean.
Serve and enjoy slump warm with vanilla ice cream. It occurred to me that if by chance you had any leftovers, it would make a divine and slightly indulgent breakfast (whip cream optional).