Ingredients

Flour and oil baking spray

1 c. yellow cornmeal

1/2 c. all-purpose flour

3/4 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 large eggs

1 1/2 c. low-fat buttermilk

2 pt. blueberries

1 pt. raspberries

3 tbsp. unsalted butter

3 tbsp. rum or fruit brandy

confectioners’ sugar

1/2 c. heavy cream

Preparation

Step 1Light a grill for indirect medium heat, about 325 degrees F. Spray the interior of a heavy 9-inch round layer-cake pan with baking spray and set aside.Step 2Mix together the cornmeal, flour, 1/2 cup of the sugar, the baking powder, baking soda, and salt in a large mixing bowl. Add the eggs and buttermilk and mix together until the dry ingredients are all moistened. Fold in 1 pint of the blueberries and 1 cup of the raspberries just until distributed evenly; do not overmix. Pour and scrape into the prepared cake pan.Step 3Put the pan on the grill away from direct contact with the fire. Cover the grill and bake until the top is browned and a tester inserted in the center of the cake comes out with just a few moist crumbs clinging to it, about 50 minutes. Cool in the pan on a rack for 10 minutes.Step 4If using a gas grill, turn the remaining burner(s) to medium. If using charcoal, spread out the charcoal bed for direct grilling. Melt the butter in a large skillet over medium to medium-high heat (you can do this on a side burner or directly on the grill). Add the remaining 1 pint blueberries, 1 cup raspberries, and 1/4 cup sugar to the skillet and stir gently until the sugar is dissolved and the berries are plump and glossy. Remove from the heat and stir in the rum.Step 5Brush the grill grate and coat with oil. Loosen the clafouti from the sides of the pan. Brush the top of the clafouti with some of liquid from the sautéed berries. With the clafouti still in the pan, invert it onto the grill. (If the cake pan is still too hot to handle, use pot holders or grill gloves.) Grill just long enough to char the surface lightly, about 2 minutes. Use a large spatula (or two medium spatulas) to remove the clafouti (grilled side down) to a flat plate or baking sheet. Cover with a serving platter and invert.Step 6Sprinkle with confectioners’ sugar, if desired, and serve with the sautéed berries and a drizzle of warm cream, if you like.

Recipe courtesy of Fire It Up: More than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim.