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Desserts

Plum Cornbread Cobbler

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Plum Cornbread Cobbler recipe
photo by:kraft
A hint of ground red pepper adds an unexpected kick to this cornbread-topped summer cobbler.
time
prep:
15 min
total:
55 min
servings
total:
12 servings
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What You Need

3
lb.  plums (about 6 medium), sliced
3/4
cup  sugar, divided
1
cup  flour
1
cup  yellow cornmeal
2
tsp.  CALUMET Baking Powder
1/4
tsp.  ground red pepper (cayenne)
2
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  (1/2 stick) butter, melted, cooled
3/4
cup   thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 375ºF. Toss plums with 1/4 cup of the sugar; spread evenly into 13x9-inch baking dish sprayed with cooking spray.

COMBINE flour, cornmeal, remaining 1/2 cup sugar, the baking powder and pepper in large bowl; set aside. Beat eggs, sour cream and butter until well 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 the whipped topping.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion but keep portion size in mind.
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.
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