Home » Sides » Cheese Grits and Blackberry Cobbler

Jessica Randhawa September 13, 2022 5 from 1 vote Last Updated September 13, 2022 | 0 Comments This post may contain affiliate links. Read my disclosure policy.

This post is sponsored by Where The Crawdads Sing, now available on Blu-ray™ and Digital.

Inspired by the at-home release of Where the Crawdads Sing, learn how to make two classic Southern recipes, Cheese Grits and Blackberry Cobbler. Comforting and super easy to make, both recipes are perfect for cozy movie nights at home with friends and family.

Where the Crawdads Sing, the film based on the best-selling novel, is now on Blu-ray™ and Digital and I am pumped! Perhaps you read the book or saw the movie in theaters, but for anyone just learning about the global phenomenon that audiences are raving about, then you are in luck.

Where the Crawdads Sing is about Kya Clark, or “marsh girl,” and her journey raising herself in the marshes of North Carolina. There is a little bit for everyone throughout the book and, of course, the film – love, heartache, murder, and mystery.

As a young girl, access to food plays an overwhelming role in Kya’s story. Abandoned and alone, she collects mussels just before dawn to trade for a small wage – just enough to purchase matches, gasoline, candles, and, of course, grits.

“And there was the small matter of surviving. I didn’t know how to do life without grits.”

Kya’s discipline and determination to not only survive but also succeed are inspiring. And a good reminder that you are the author of your own story.

Today I’m sharing with you two classic southern recipes – cheese grits and blackberry cobbler – both inspired by Kya and the at-home release of Where the Crawdads Sing.

Grits are made from whole dried corn kernels. But not the type of corn we like to enjoy at summer BBQs. Grits are typically made from dent corn which has a higher starch content compared to other corn varieties. This high starch content helps contribute to its smooth and creamy texture.

However, not all types of grits are the same. It is how they are processed that makes them different.

For this recipe, any grits not labeled as “quick grits” or “instant grits” will work.

Bring the water, chicken broth, and one tablespoon of butter, salt, and garlic powder to a boil. Slowly stir in the grits, mixing well to combine. Reduce the heat to medium-low and cook uncovered for 20 minutes, or until smooth and creamy.

Remove from heat and stir in the remaining butter, shredded cheddar cheese, and heavy cream. Mix well.

Season with additional salt or black pepper, to taste.

No. Cornmeal is not the same as grits. The overall cooking method and taste will be completely different if you use cornmeal.

How to store leftover cheese grits: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days.

How to reheat in the microwave: Reheat in the microwave at 50% power, occasionally stirring until they begin to warm and loosen. If necessary, add a little water, milk, or cream. Continue to heat at full power until heated through.

How to reheat on the stovetop: Reheat over low heat, stirring as needed to prevent burning, until the grits begin to warm and loosen. If necessary, add a little water, milk, or cream. Continue to heat and stir until heated through.

Cheese grits are delicious and versatile and best enjoyed as a side dish. Try serving them with any of the following,

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

I can’t think of a better way to enjoy plump, juicy, and delicious wild summer blackberries than baked in a hot and bubbly cobbler. Easy to make with simple ingredients, cobblers are a Southern favorite and perfect with a big scoop of vanilla ice cream. No baking skills are required for this dessert, so anyone can make it.

Cobblers are a dessert consisting of a sweet fruit filling (i.e. blackberry, peach, blueberry) covered with a batter or biscuit topping. Some cobblers have both a top and a bottom crust, while others are topped with biscuits or dumplings fitted together.

Cobblers are different from crisps and crumbles which have a topping consisting of oats.

1. Preheat the oven to 350°F and grease an 8×12 baking dish with butter or non-stick cooking spray.

2. Prepare the blackberry filling: Heat the blackberries with the sugar in a large saucepot set over medium-high heat. The blackberries will start to soften and release their juices. Stir often. As the blackberries and sugar cook, combine the cornstarch and water. Stir into the blackberries and continue to cook for 4-5 minutes, or until bubbly and thickened. Remove from heat and stir in the lemon zest.

3. Transfer the blackberry filling to the prepared baking dish. Set aside.

4. Prepare the cobbler topping: Combine the flour, sugar, baking powder, and salt. Use a cheese grater or microblade grater to cut the cold butter into the flour. Add the heavy cream and mix until just combined.

5. Drop the cobbler topping over the top of the blackberry mixture.

6. Bake: Transfer to the oven and bake for 30-35 minutes, or until the filling is bubbly and the topping is golden brown.

Yes, although fresh berries will always yield the best results. Whenever I use frozen berries, I like to add a little extra (about 1 cup). Your filling may also be a little thinner (not as thick). If you prefer an extra thick filling, reduce the amount of water mixed with the cornstarch or add additional cornstarch as needed.

If you have any leftover cobbler, it will keep for 3-4 days in an airtight container in the refrigerator. Reheat in the microwave or in the oven before serving.

How will you be enjoying Where the Crawdads Sing? You’ll find me cozied up on the couch with a few of my best girlfriends, a bowl of cheesy grits and shrimp, and my favorite blackberry cobbler baking in the oven.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Have you tried making cheese grits or blackberry cobbler?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Your email address will not be published. Required fields are marked *

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines.  Learn more about me.

Copyright © 2022 · The Forked Spoon LLC • Disclosure