Cinnamon Cornbread Cobbler
Indulge in the perfect marriage of warm spices and fruity goodness with this Cinnamon Cornbread Cobbler, a unique twist on a classic dessert. Featuring a buttery cinnamon-spiced cornbread topping that bakes to golden perfection over a luscious mixed berry filling, this cobbler is as comforting as it is delicious. Bursting with the vibrant flavors of fresh or frozen blueberries, raspberries, and blackberries, the fruit base is thickened with a hint of brown sugar, cornstarch, and vanilla for a perfectly balanced sweetness. The lightly spiced cornbread batter adds a rustic charm, soaking up the bubbling berry juices in every bite. Ready in under an hour, this dessert makes an elegant yet fuss-free choice for family gatherings, potlucks, or cozy weeknight indulgences. Serve warm, and don't forget the scoop of vanilla ice cream for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 0.5 cup Cornmeal
- 0.5 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 4 tablespoons Unsalted butter, melted
- 1 large Egg, lightly beaten
- 4 cups Fresh or frozen mixed berries (e.g., blueberries, raspberries, blackberries)
- 0.5 cup Brown sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish or similar-sized casserole dish.
In a medium saucepan over medium heat, combine the mixed berries, brown sugar, cornstarch, lemon juice, 1/2 teaspoon cinnamon, and vanilla extract. Stir gently until the mixture begins to bubble and thicken slightly, about 5 minutes. Remove from heat and pour the fruit mixture into the prepared baking dish, spreading it out evenly.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, 2 teaspoons ground cinnamon, and salt.
In a separate bowl, whisk together the milk, melted butter, and beaten egg. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Spoon the cornbread batter in dollops over the berry mixture, leaving some gaps to allow the fruit filling to bubble through.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and a toothpick inserted in the cornbread comes out clean.
Allow the cobbler to cool for at least 10 minutes before serving. Serve warm as-is or paired with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 444.8 g | 162% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 249.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 538 mg | 41% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
