Cinnamon Cornbread Cobbler Recipes

SPICED BEEF CORN BREAD COBBLER

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
• Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.
• While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.
• Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.
• Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
• Serve cobbler warm.

BLUEBERRY CORNBREAD COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.
• Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
• Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.

BLUEBERRY CORNMEAL COBBLER

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.

CORNBREAD-APPLE COBBLER

Steps:

• Heat oven to 375°F. Grease 8-inch square or round glass baking dish with shortening or cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Gently stir in remaining filling ingredients with wooden spoon. Cook about 5 minutes, stirring occasionally, until apples are tender. Pour into baking dish.
• In medium bowl, stir together cornbread topping ingredients. Spread over apples, covering them completely.
• Bake 20 to 25 minutes or until topping is golden brown.

SLOW-COOKER SWEET CORNBREAD BLACKBERRY COBBLER

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.

CINNAMON CORNBREAD

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 COBBLER

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.

WARM APPLE CINNAMON COBBLER

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C).
• In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
• Pour the apple mixture into a casserole dish.
• Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
• Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.

CORNBREAD VEGETABLE COBBLER

Steps:

• Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon zest. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender. , In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine. , In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned.