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Desserts

Plum-Cornbread Cobbler

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), sliced
3/4
cup  sugar, divided
1
cup  flour
1
cup  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  butter, melted, cooled
3/4
cup  thawed COOL WHIP Whipped Topping

Make It

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.

Kraft Kitchens Tips

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.
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