PEACH CORNBREAD SKILLET COBBLER
This cobbler is packed with sweet peaches and features a delicious, crumbly cornbread crust. It's then finished off with a dollop sweet cinnamon whipped cream!
Provided by Ashley
Categories Dessert
Time 55m
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F. Toss together the peaches with sugar, cornstarch and lemon. Melt two tablespoons of butter in a 10 inch cast iron skillet by placing skillet in the oven for a couple of minutes.
- In a large bowl, combine the cornmeal, flour, baking powder, brown sugar, salt and cinnamon.
- Add the egg, melted butter and vanilla extract, stirring until dry ingredients are moistened. Add buttermilk, a little at a time until batter is wet but thick. You want a thicker texture than regular cornbread batter.
- Transfer peaches to hot skillet and ladle dollops of cornmeal batter on top of the peaches, leaving some space between them, until all batter is gone. Bake for 45-50 minutes, or until top is lightly browned and edges are bubbling.
- While cobbler is baking, beat together heavy cream, powdered sugar, cinnamon and vanilla extract with an electric hand mixer until stiff peaks form.
- Serve cobbler warm with a dollop of cinnamon whipped cream.
Nutrition Facts : ServingSize 1 serving, Calories 407 kcal
PEACH COBBLER DUMP CAKE
This peach cobbler doesn't get any easier, and you only need one dish. Instead of cake mix, we used corn muffin mix for a savory, buttery flavor that takes this cobbler to the next level!
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
- Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.
CINNAMON CORNBREAD
Delicious! I make this on a weekly basis, and I grew up with it. This goes beautifully with some honey and/or butter.
Provided by Kalamata Jane
Categories Breads
Time 40m
Yield 9-12 pieces of cornbread, 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Oil a 9x9 inch baking pan. Other sizes could probably work too, just watch your baking time so it doesn't burn.
- Stir all dry ingredients together in a large bowl.
- Stir all wet ingredients together in a medium bowl.
- Stir the wet and dry ingredients together. Keep the batter a bit lumpy.
- Pour batter into pan and sprinkle some extra cinnamon on top, swirling it into the batter slightly.
- Bake for 20-26 minutes until done. The center should spring back when touched. Let it sit 5-10 minutes before cutting, if you can resist!
BLUEBERRY CORNMEAL COBBLER
Cornbread, blueberries and maple syrup give this special dessert a flavor that's different from any cobbler you've had before. I came across the recipe many years ago. -Judy Watson, Tipton, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, cinnamon and nutmeg. Let stand for 15 minutes. Pour into a greased 11x7-in. baking dish., In a small bowl, beat 1/4 cup butter and confectioners' sugar. Add egg; beat well. Combine the flour, cornmeal, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until combined. Pour over berry mixture. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes., In a small saucepan, melt remaining butter over low heat. Remove from the heat; stir in the syrup. Brush over cornbread. Broil 4-6 in. from the heat until bubbly, 1-2 minutes. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 317mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE CORNBREAD CRISP
With its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Stir together apples and 1/4 cup brown sugar. In another bowl, combine cornbread mix, oats, cinnamon and remaining brown sugar. Cut in butter until crumbly., Add 1/2 cup cornbread mixture to apples. Transfer to a greased 8-in. square baking dish. Sprinkle remaining cornbread mixture over top. Bake until filling is bubbly and topping golden brown, 30-35 minutes. Serve warm.
Nutrition Facts : Calories 421 calories, Fat 15g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 413mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 5g fiber), Protein 4g protein.
CINNAMON CHERRY COBBLER
It's not a misprint-there really are just two ingredients in this spiced cherry dessert. It's a good brunch for sweet-lovers, too. -Terri Robinson, Muncie, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 2
Steps:
- Preheat oven to 375°. Spread pie filling into a greased 8-in. square baking dish. Separate cinnamon rolls; reserve icing. Place rolls in baking dish, cinnamon side up. Bake 15-20 minutes or until rolls are golden and filling is bubbly. Spread icing over rolls. Serve warm.
Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON CORNBREAD COBBLER
Make and share this Cinnamon Cornbread Cobbler recipe from Food.com.
Provided by opera_vanderzee
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Spray with Pam or the equivalent.
- Filling: Toss the blueberries with the 1/2 cup sugar or more and lemon juice. Pour into a 13X9 inch oval baking dish.
- Topping: Combine the cornmeal, flour, 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together.
- Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 minutes or until the filling is bubbly and the topping is firm.
Nutrition Facts : Calories 374.8, Fat 10.6, SaturatedFat 5.9, Cholesterol 50.2, Sodium 227.3, Carbohydrate 68.9, Fiber 5, Sugar 40.9, Protein 5.2
SLOW-COOKER SWEET CORNBREAD BLACKBERRY COBBLER
Let your slow cooker make tonight's dessert! Made with frozen blackberries, Betty Crocker cornbread and muffin mix, sugar, butter and cinnamon, our sweet cornbread blackberry cobbler is perfect with ice cream and a dollop of whipped cream.
Provided by Brooke Lark
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Spray 4 1/2-quart slow cooker with baking spray with flour.
- Pour blackberries into slow cooker. Sprinkle berries with flour and 3 tablespoons of the sugar; stir gently to coat. In small bowl, mix remaining sugar, melted butter, cornbread mix and cinnamon. Spread dough on top of blackberries.
- Cover; cook on High heat setting 2 to 3 hours or until dough on top is set and blackberries are saucy. To serve, spoon hot cake from slow cooker, and top with ice cream or whipped cream.
Nutrition Facts : ServingSize 1 Serving
CINNAMON CORNBREAD
From the Family Suppers cookbook which I sent to my swap partner FloridaNative. This is super!! I just had to try it. You can also make it a spicy cornbread by subbing out the cinnamon and adding 1/2 tsp crushed red pepper flakes and reducing the sugar to 3 tbls instead of 1/3 cup. We loved it as cinnamon cornbread! I do not have a skillet, so I melted the butter in an 9-inch round baking stone (first step).
Provided by HokiesMom
Categories Breads
Time 20m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F In an 8 or 9 inch cast iron skillet, melt butter. (I do not have a skillet so used a 9 inch round baking stone). Tilt pan to coat the bottom and then pour the remaining butter into a glass measure.
- In a medium bowl, stir together the cornmeal mix, flour, sugar and cinnamon.
- Add eggs and milk and stir until just blended. Then stir in remaining butter.
- Using a rubber spatula, scrape the batter into the skillet and smooth the top.
- Bake until golden and springy to the touch in the center, about 15 minutes.
- Let cool in pan for 10 minutes before cutting and serving.
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