Corn In The Cobbler Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Steps:

• Preheat oven to 375°.
• Butter a 2-quart baking dish.
• To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
• Add the blueberries and toss to combine, then gently stir in the lemon juice.
• Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
• To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
• Add the butter and toss until evenly coated.
• Using your fingertips or a pastry blender, cut in the butter until the size of peas.
• Pour in the cream and stir just until the mixture comes together.
• Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
• Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
• Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
• Serve warm.
• Storage--this cobbler is best if eaten the day it is made.
• Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.