Best Plum Cornbread Cobbler Recipes

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PLUM CORNBREAD



Plum Cornbread image

Provided by Anne Burrell

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

4 to 6 black plums (if they are large, use 4, if they are small use 6), sliced
3 tablespoons sugar
1/2 stick melted butter, plus extra for baking pan
3/4 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons honey
1 teaspoon vanilla extract
2 eggs
1 pint vanilla ice cream, for serving

Steps:

  • In a small bowl, combine the plums and sugar and let sit at room temperature for at least 30 minutes.
  • Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet or an 8 by 8-inch square baking pan. In a large mixing bowl, combine all of the dry ingredients.
  • In another mixing bowl, combine all the wet ingredients and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter. Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool before cutting. Serve topped with vanilla ice cream.

GRANDMA'S PLUM COBBLER



Grandma's Plum Cobbler image

Tart plums and a sweet and crisp cookie dough topping create the perfect plum cobbler.

Provided by Katie Shaw, Heart's Content Farmhouse

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

3 cups sliced plums (about 6-7 plums)
1/3 cup sugar
1/2 teaspoon cinnamon
2 teaspoons cornstarch
1 teaspooon vanilla
1 stick softened butter (1/2 cup)
1/2 cup sugar
1/4 teaspoon vanilla
1 egg yolk
1/2 cup all purpose flour
1/4 teaspoon baking powder
pinch salt

Steps:

  • Preheat oven to 375 with rack the center. Cover a baking sheet in foil (to catch drips)
  • Combine the filling ingredients in a large mixing bowl and pour into an 8 or 9 inch square or round baking dish. Cover with foil and bake (just the filling!) for 20 minutes to release juices and thicken the filling.
  • While the filling is heating, prepare the topping. Beat the butter and sugar for 2-3 minutes with an electric mixer until fluffy. Add the egg yolk and vanilla and 1 minute more. Add the dry ingredients and gently blend until just combined.
  • Remove hot filling from oven and drop cookie dough on top by the tablespoonful. Bake again for 40-50 minutes, until topping is golden brown.
  • Cool for at least 20 minutes before serving. Can serve warm or cool. Best with vanilla ice cream.

Nutrition Facts : Calories 147 kcal, Sugar 27 g, Sodium 15 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 35 g, Fiber 1 g, Protein 2 g, Cholesterol 24 mg, ServingSize 1 serving

SOUTHERN PLUM COBBLER



Southern Plum Cobbler image

I couldn't find a recipe exactly like I wanted, so I put this one together as an experiment. It worked great. I used real butter.

Provided by Patsy A.

Categories     Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 ripe plums, washed, halved, pitted then sliced
6 tablespoons sugar, for plums
3/4 cup self rising flour
3/4 cup sugar
3/4 cup milk
1/4 cup butter

Steps:

  • Melt butter in a 1 or 1-1/2 quart baking dish.
  • Slice plums into bowl and add the 6 tablespoons sugar, set aside.
  • Mix the flour, 3/4 cup sugar and milk together.
  • Pour batter over melted butter - do not stir.
  • Pour sweetened plums over batter - do not mix.
  • Bake at 350°F
  • As the top starts to brown, pull from oven and sprinkle lightly with sugar. Return to oven and bake until top is dark brown. Total baking time approximately 1 hour.

Nutrition Facts : Calories 470.2, Fat 13.6, SaturatedFat 8.4, Cholesterol 36.9, Sodium 401.8, Carbohydrate 85.3, Fiber 1.8, Sugar 64.6, Protein 4.5

FRESH PLUM COBBLER



Fresh Plum Cobbler image

A fresh take on a home-style favorite!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 6

Number Of Ingredients 12

3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
4 cups sliced fresh unpeeled plums
1 teaspoon lemon juice
3 tablespoons shortening
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Whipping (heavy) cream, if desired

Steps:

  • Heat oven to 400°F.
  • Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
  • Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
  • Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.

Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg

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