Plum-Cornbread Cobbler

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

12 servings

A hint of ground red pepper adds an unexpected kick to this cornbread-topped summer cobbler.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Toss plums with 1/4 cup sugar; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Combine flour, cornmeal, baking powder, pepper and remaining sugar in large bowl. Whisk eggs, sour cream and butter until blended. Add to flour mixture; stir just until blended. Use small ice cream scoop or large spoon to drop batter evenly over plum mixture.
  • Bake 35 to 40 min. or until cornbread topping is golden brown. Cool slightly. Serve topped with COOL WHIP.

Substitute

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.

Special Extra

Brush 1 Tbsp. milk over cornbread topping, then sprinkle with 1 Tbsp. sugar before baking as directed.

Substitute

Substitute peaches or nectarines for the plums.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 55mg
Sodium 130mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 22g
Protein 4g
   
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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