Blackberry Cornbread Cobbler

Sharing is caring!

Blackberry Cornbread Cobbler takes the sweet cornbread mix and bakes it on top of summer sweet blackberries. Top with ice cream for a deliciously different dessert.

I was SO excited to find out we were cooking with blackberries for the #GYCO challenge. I don’t think I’ve ever cooked with them before. *thinks* Um…4 berry jam. That’s about it. And it was frozen berry mix. Does that count? Yes?

*shrugs*

There was one thing I had been DYING to try since I read about it, but never did just get the nerve to do it. But you’ll see that one tomorrow. *hehehehehehehehehe*

So…I did a bit of brainstorming with this time, too. Wanna see some other ideas I had? Yeah? YAY! Okay…here goes:

Blackberry Jam
Blackberry Scones
Chocolate Waffles with Blackberry Syrup
Blackberry Barbecue Sauce
Blackberry Sticky Buns
Blackberry Chocolate Bread Pudding
Blackberry Tiramisu

Those are just a few. I may still try the blackberry barbecue sauce and the bread pudding. I KNOW I can make a kickass blackberry jam. My 4 berry is TO DIE FOR! I think I still have a jar in the pantry…next to the hot pepper jelly. #nomz!

Well, since it’s summer time and that always leads me to berry cobblers, that’s what I was going to do. But I didn’t really want to make a traditional cobbler. I mean, to me that would kind of be un-original and un-creative! I mean, this IS a challenge right? So I needed to challenge myself to do something unusual for me.

And, well, since I was on this cornbread kick, I thought…why not cornbread cobbler? Sounds good to me!

 

So. Here is my Blackberry Cornbread Cobbler!

 

Preheat oven to 350. Combine cornstarch, sugar, and berries in a mixing bowl. Set aside.

 

 

 

Combine cornmeal, flour, baking powder and salt in a mixing bowl. Mix the yogurt, egg substitute, and 1/2 cup sugar in a small mixing bowl. Add to dry ingredients and stir until just combined. Pour the berry mixture into a 9 x 12 casserole dish coated with cooking spray.

 

 

 

Spread the cornmeal mixture over top.

 

 

 

 

Bake covered 20 minutes. Bake uncovered 20 minutes or until golden brown and cooked through.

 

 

Cool slightly before serving.

 

 

Continue to Content

Blackberry Cornbread Cobbler

Cook Time: 40 minutes

Total Time: 40 minutes

Blackberry Cornbread Cobbler takes the sweet cornbread mix and bakes it on top of summer sweet blackberries. Top with ice cream for a deliciously different dessert.

Print

Ingredients

• 2 tablespoons cornstarch
• 1 cup sugar
• 4 cups blackberries
• 1 cup cornmeal
• 3/4 cup whole wheat pastry flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup fat free yogurt
• 1/4 cup egg substitute

Instructions

1. Preheat oven to 350.
2. Combine cornstarch, sugar, and berries in a mixing bowl. Set aside.
3. Combine cornmeal, flour, baking powder and salt in a mixing bowl.
4. Mix the yogurt, egg substitute, and 1/2 cup sugar in a small mixing bowl. Add to dry ingredients and stir until just combined.
5. Pour the berry mixture into a 9 x 12 casserole dish coated with cooking spray.
6. Spread the cornmeal mixture over top.
7. Bake covered 20 minutes. Bake uncovered 20 minutes or until golden brown and cooked through.
8. Cool slightly before serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 327Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 210mgCarbohydrates 71gFiber 6gSugar 36gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram