MIXED BERRY COBBLER WITH CORNMEAL CRUST
Make and share this Mixed Berry Cobbler With Cornmeal Crust recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside.
- To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel.
- To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches.
- Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.
JIFFY MIXED BERRY CORNMEAL COBBLER
Baking these berry cobblers in individual skillets means no one has to fight for the last bite.
Categories cobbler berry cobbler cobbler recipe cornmeal cobbler jiffy corn muffin mix berry dessert dessert recipe summer dessert recipe
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Butter 8 (3.5-inch) cast-iron skillets. Arrange on a rimmed baking sheet lined with aluminum foil.
- Toss together berries, sugar, flour, lemon juice, and vanilla in a bowl. Transfer to prepared skillets, dividing evenly.
- Cut butter into corn muffin mix until crumbly. Stir in pecans. Stir in egg with a fork until combined but still crumbly. Sprinkle mixture over berries, dividing evenly. Bake until fruit is bubbly and crust is golden brown, 20 to 24 minutes. Cool 10 minutes.
- Serve warm or at room temperature.
MIXED BERRY CORNMEAL COBBLER
Make and share this Mixed Berry Cornmeal Cobbler recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Berries: Toss together blueberries, raspberries, strawberries, sugar and cornstarch in large bowl until well mixed Spoon berry mixture into ungreased 8*8*2-inch square baking pan, spreading mixture evenly.
- Topping: In same large bowl, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes.
- Beat in egg and vanilla until well blended Mix together the flour, cornmeal, baking powder and salt in a small bowl.
- Add half the flour mixture to the butter mixture.
- On low speed, beat just until combined.
- Beat in the milk, then the remaining flour mixture.
- Drop the dough by large spoonfuls over the berry mixture in the baking dish Bake in 350°F oven for 1 hour and 20 minutes or until top is golden and fruit is bubbly.
- Serve warm.
MIXED-BERRY CORNMEAL COBBLERS
Steps:
- Heat oven to 400°F. Line large rimmed baking sheet with foil. Butter eight 5-inch mini cast-iron skillets and place on prepared sheet.
- In bowl, toss berries with sugar, cornstarch, vanilla, and salt. Divide among prepared pans.
- Place corn muffin mix in bowl with butter and cut in or mix in with fingers until crumbly. Stir in pecans. Stir in egg with fork until combined but still crumbly.
- Sprinkle mixture over berries and bake until fruit is bubbling and crust is golden brown, 20 to 25 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : Calories 360 calories
SPLENDA MIXED BERRY COBBLER
Make and share this Splenda Mixed Berry Cobbler recipe from Food.com.
Provided by Jimmy T
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
- Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
- In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
- Preheat oven to 375 degrees.
- Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
- In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
- Spoon the fruit mixture over the dough.
- Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
- Remove from oven and let cool for 15 minutes.
Nutrition Facts : Calories 435, Fat 25.2, SaturatedFat 11.6, Cholesterol 35.7, Sodium 496.1, Carbohydrate 47.3, Fiber 5.3, Sugar 8.6, Protein 6.9
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.
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