Cinnamon Cornbread Cobbler Food

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.

CINNAMON CORNBREAD

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

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.

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.

STONE FRUIT COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: Toss the stone fruits, lemon juice, brown sugar, granulated sugar, cornstarch, vinegar, cinnamon, and salt in a large bowl until well mixed. Transfer to a large cast-iron skillet.
• For the topping: Whisk the flour, brown sugar, baking powder, baking soda, and salt in a medium bowl. Add the shortening and rub it in with your fingers until the mixture resembles coarse meal. Add the butter and cut it in with a pastry cutter or your fingers until incorporated with a few pea-size pieces remaining. Add the buttermilk and fold in until the dry ingredients are evenly moistened.
• Drop heaping spoonfuls of the topping mixture onto the stone fruits, spacing them 1 inch apart. Sprinkle the topping with the sesame seeds.
• Bake until the topping is golden brown and the filling is bubbling, about 45 minutes. Serve hot or warm with ice cream, if you'd like.

MIXED FRUIT COBBLER

Steps:

• In a large bowl, combine the fruit, 1/3 cup sugar and cornstarch. Spoon into a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and remaining sugar. Stir in milk and oil just until moistened. Spread over fruit mixture. , Bake at 375° for 35-40 minutes or until bubbly and top is golden brown. Serve warm.

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.

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.

BLUEBERRY CORNBREAD COBBLER

Steps:

• Preheat oven 400*.
• Mix blueberries, corn starch and 1/3 cups sugar in a 1 1/2 qt casserole.
• Mix remaining ingredients in a bowl and pour onto blueberries.
• Bake 30 minutes.

CHICKEN, VEGETABLE AND CORNBREAD COBBLER

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet.
• Add chicken and onion; sauté for 3-4 minutes until tender.
• Sprinkle with Cajun seasoning and flour.
• Stir to combine.
• Whisk in water.
• Bring to boil.
• Add corn, lima beans, and carrots.
• Bring to a simmer.
• Reduce heat to low.
• Cook covered for 15 minutes.
• Pour into a 2-quart casserole dish.
• Combine cornbread mix, milk and egg; mix well.
• Drop by spoonfuls over chicken mixture.
• Spread gently to cover, leaving a 1/2-inch border.
• Bake 20 minutes or until cornbread is golden brown and filling is bubbly.

EASY MAPLE CINNAMON CORNBREAD

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.

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.