Plum-Cornbread Cobbler Recipe

Name: Plum-Cornbread Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 375F.
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.
4
Whisk eggs, sour cream and butter until blended.
5
Add to flour mixture; stir just until blended.
6
Use small ice cream scoop or large spoon to drop batter evenly over plum mixture.
7
Bake 35 to 40 min.
8
or until cornbread topping is golden brown.
9
Cool slightly.
10
Serve topped with COOL WHIP.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lb. plums (about 6), sliced, 3/4 cup sugar, divided, 1 cup flour, 1 cup cornmeal, and more.

Yes, Plum-Cornbread Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum-Cornbread Cobbler

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