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Plum-Cornbread Cobbler
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Plum-Cornbread Cobbler

55 Minutes
15 Min Prep
55 Min Cook
A hint of ground red pepper adds an unexpected kick to this cornbread-topped summer cobbler.
What You Need
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12 servings
Original recipe yields 12 servings
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 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter, melted, cooled
3/4 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 375°F.
2
Toss plums with 1/4 cup sugar; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3
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.
4
Bake 35 to 40 min. or until cornbread topping is golden brown. Cool slightly. Serve topped with COOL WHIP.
Kitchen 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.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 130mg
6%
Total Carbohydrates 44g
16%
Dietary Fibers 2g
7%
Sugars 22g
44%
Protein 4g
8%
Vitamin A
15%
Vitamin C
8%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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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