Cherry Cobbler With Cornbread Biscuits

• 1 (14 ounce) package frozen dark sweet cherries, unsweetened and pitted
• 1/4 cup orange juice
• 2 teaspoons cornstarch
• 3 tablespoons all-purpose flour
• 2 tablespoons cornmeal
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 4 teaspoons unsalted butter
• 1 egg white
• 2 tablespoons milk

1. Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
2. For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
3. For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
4. Cook and stir the filling mixture over medium heat until thickened and bubbly.
5. Preheat oven to 400u0b0F.
6. Divide filling mixture evenly among the 4 prepared cups or dishes.
7. In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
8. Bake for 15 minutes, or until toothpick inserted in topping comes out clean.
9. Serve warm.

sweet cherries, orange juice, cornstarch, allpurpose, cornmeal, sugar, baking powder, salt, ground nutmeg, ground allspice, unsalted butter, egg, milk

Taken from www.food.com/recipe/cherry-cobbler-with-cornbread-biscuits-501117 (may not work)