PEACH-CORN COBBLER
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the filling: Preheat the oven to 375˚ F. Butter a 9-by-13-inch baking dish. Toss the peaches with the granulated sugar, cornstarch and salt in a large bowl; transfer to the prepared baking dish and dot with the butter. Cover with foil and bake until bubbling, 30 minutes.
- Make the topping: Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a large bowl. Work in the cold butter until crumbly, then stir in the creamed corn, heavy cream and vanilla; dollop over the peaches and sprinkle with coarse sugar.
- Bake the cobbler: Return the baking dish to the oven and bake, uncovered, until the topping is golden and the peaches are tender, about 45 minutes. Serve with vanilla ice cream.
CORN IN THE COBBLER
Canned goods and corn bread mix combine in this golden brunch bake I got from an old Taste of Home Magazine. It makes a lot, so I often freeze half of it.
Provided by MarieRynr
Categories Breakfast
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
- In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
- Add 1 cup cheese and the remaining onion.
- Spread batter into a greased 13 x 9-inch pan.
- Spread hash mixture evenly over top.
- Sprinkle with remaining cheese.
- Bake, uncovered, at 375°F for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan.
CORN COBBLER
While thinking of a shortcut for what we Pennsylvania Dutch call "Corn Pie", I thought of using biscuit mix instead of pied dough. I tried my version on some friends who were visiting, and they scraped the dish clean!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, place the potatoes, onion, salt, pepper and water. Bring to a boil. Cook, uncovered, for 5 minutes. Add the corn; return to a boil and cook for 2 minutes. Drain. Add 1-3/4 cups milk, green onions and parsley. , Pour into a greased 13-in. x 9-in. baking dish. Top with eggs. Combine the baking mix and remaining milk just until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450° for 13-15 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 398 calories, Fat 15g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1112mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 4g fiber), Protein 14g protein.
SPICED BEEF CORN BREAD COBBLER
Categories Ginger Tomato Bake Kid-Friendly Quick & Easy Cheddar Ground Beef Cornmeal Spice Winter Cinnamon Gourmet Small Plates
Yield Makes 4 (main course) servings
Number Of Ingredients 18
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.
CORNBREAD VEGETABLE COBBLER
Here's a new flavor spin on the traditional cobbler. A medley of delicious veggies, this warm and savory treat is topped with a delicious cornbread mixture.- Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 205 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 514mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
BLUEBERRY CORNBREAD COBBLER
Gooey blueberries topped with creamy cornbread. Recipe merged and modified from corn casserole. I found myself with an abundance of blueberries and the same company that adored the corn casserole we had last week. I'd already prepared dinner for the evening but quickly threw together this dish at the last minute. It baked perfectly throughout our meal. We chose to top with whipped cream although ice cream would be just as fine. We prefer it slightly underdone in the center, gooey even. Hope you enjoy.
Provided by Jasileet
Categories Dessert
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 375, Fat 22.6, SaturatedFat 12.5, Cholesterol 97.1, Sodium 430.4, Carbohydrate 39.7, Fiber 2.7, Sugar 16.8, Protein 4.9
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
BLACKBERRY CORN COBBLER
This cobbler substitutes fresh, juicy kernels and corn milk for traditional heavy cream, taking advantage of the sweetness of seasonal corn and adding texture to a buttery crust. Grating two large ears of corn should produce enough liquid for the topping, but, if not, you can grate a third ear, or add cream or milk. The rich, crumbly crust also gets some of its moisture from the filling, which is extra syrupy from the mashed blackberries. Serve the cobbler warm with a splash of heavy cream, a dollop of coconut yogurt, or a scoop of vanilla ice cream. Finishing it all off with a drizzle of dark rum, while not necessary, is especially sweet.
Provided by Jerrelle Guy
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees and grease the inside of a 9-by-9-inch square casserole dish with butter.
- In a medium bowl, toss the mashed blackberries with ⅔ cup granulated sugar, ¼ cup flour, the lemon juice and ¼ teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish in an even layer and set aside.
- Using a box grater, grate the corn over a bowl to collect its meat and milk; discard the corn cobs or reserve for another use. Transfer corn mixture to a liquid measuring cup. (The grated corn mixture should measure a healthy ¾ cup; if not, supplement with extra corn, heavy cream or milk.) Set aside.
- In a large bowl, whisk together the remaining 1¼ cups flour, ⅓ cup granulated sugar with the cornmeal, baking powder and ¾ teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and butter pieces are roughly the size of peas.
- Slowly pour the grated corn over the flour mixture, and, working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the heavy cream. Sprinkle the batter evenly with the turbinado sugar.
- Place the baking dish on a sheet pan to catch any potential overflow, transfer to the oven and bake until the crust is golden and the blackberries are bubbling and thick, 35 to 40 minutes. Allow to cool at least 10 minutes before serving.
TOMATO, CORN, RICOTTA & PARMESAN COBBLER
Make this tomato and cheese cobbler to serve alongside roast chicken or enjoy on its own. It's a revelation if you've never made a savoury cobbler before
Provided by Diana Henry
Categories Dinner, Side dish
Time 1h25m
Yield Serves 4-6 as a main, 6-8 as a side
Number Of Ingredients 16
Steps:
- Put the ricotta in a sieve lined with a piece of muslin, set over a bowl. Put in the fridge and leave to drain for a couple of hours - you want it to drain enough so it's no longer 'wet'.
- Put the flour, cornmeal, ½ tsp salt, baking powder, bicarb and sugar in a bowl. Add the butter and rub it into the dry ingredients, as if you were making pastry. Make a well in the centre, pour in the buttermilk and, using a knife, gradually mix together. You should end up with a soft dough. Crumble over the ricotta and mix into the dough.
- Turn the dough out onto a lightly floured surface and, using your hands, shape it into a rectangle, about 20 x 15cm. Fold the top third into the middle, then do the same with the bottom third. Press the mixture into a 20 x 15 rectangle again, and repeat the process two more times. You should end up with a dough that's about 2.5cm thick. Wrap and chill for 20 mins.
- Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a baking dish (about 20 x 30cm) with the corn kernels. Add the vinegar, some seasoning and 1½ tbsp oil, and toss to coat. Set aside.
- Heat the remaining oil in a frying pan over a medium heat, and cook the onions until golden and soft, about 12 mins. Add the garlic and cook for a few minutes more, then add the thyme and some seasoning. Spoon the onion mixture over the tomatoes and corn.
- Lay the dough on a lightly floured surface and cut into rough circles or squares using a knife. Arrange the dough shapes over the veg, leaving some space between them. Sprinkle with the parmesan and bake for 45 mins until golden and bubbling (you should be able to see the tomatoes bubbling up from underneath the cobbler topping). Leave to cool a little - the tomatoes will be very hot when they come out of the oven - then serve.
Nutrition Facts : Calories 582 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
CORNBREAD-APPLE COBBLER
Cozy up to a sweet cobbler made easier with a muffin mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 400, Carbohydrate 73 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 0 g
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