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
EASY MAPLE CINNAMON CORNBREAD
I never cared for cornbread til I fiddled around with Jiffy Mix to make a light, sweet, cake-like cornbread. Just watch your baking time, mine is ALWAYS done in 15-16 minutes only. Also makes good muffins, *use paper baking cups, tho.
Provided by Wildflour
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend/whisk ingredients except*cinnamon and sugar mix, til all is moistened and lightly blended, but batter is still lumpy.
- Let rest 5 minutes.
- Meanwhile, lightly spray 9" deepdish pie pan or glass dish.
- I like to use a round of parchment paper then on the bottom and respray top of paper a little.
- Pour batter into prepared pan, sprinkle top fairly heavily with cinnamon and sugar mixed together.
- Bake in pre-heated 400º oven for 15-17 minutes.
- Top will be a nice brown, very tender on the inside.
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.
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!
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