Jiffy Mixed Berry Cornmeal Cobbler Recipes

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.

JIFFY MIXED BERRY CORNMEAL COBBLER

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

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 COBBLER WITH CORNMEAL CRUST

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.

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.