Cherry Cobbler with Corn Bread Biscuits

For filling, in a medium saucepan, combine cherries, the water or orange juice and the cornstarch. Let stand for 20 minutes.

Meanwhile, preheat oven to 400 degrees F. For biscuit topping, in a medium bowl, stir together flour, cornmeal, sugar, the baking powder, salt and allspice or nutmeg. Using a pastry blender or 2 table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of cornmeal mixture. Set aside.

Cook and stir the filling over medium heat until thickened and bubbly. Divide fruit mixture among four 10-ounce custard cups or individual baking dishes.

In a small bowl, stir together the egg product and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Immediately spoon a mound of the biscuit topping on top of the hot filling in each custard cup or baking dish.

Bake about 15 minutes or until a toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream.