Corn Cobbler Recipes

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CORN IN THE COBBLER

Canned goods and corn bread mix combine in this golden brunch bake I got from an old Taste of Home Magazine. It makes a lot, so I often freeze half of it.

Provided by MarieRynr

Categories     Breakfast

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 12



Corn in the Cobbler image

Steps:

  • In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
  • In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
  • Add 1 cup cheese and the remaining onion.
  • Spread batter into a greased 13 x 9-inch pan.
  • Spread hash mixture evenly over top.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, at 375°F for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan.

1 (15 ounce) can corn beef hash
2 (8 ounce) cans tomato sauce
1/2 cup diced green pepper
7 teaspoons dried onion flakes, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 1/2 ounce) package cornbread-muffin mix
1 cup all-purpose flour
1 cup milk
2 eggs, beaten
2 cups shredded cheddar cheese, divided

CORN COBBLER

While thinking of a shortcut for what we Pennsylvania Dutch call "Corn Pie", I thought of using biscuit mix instead of pied dough. I tried my version on some friends who were visiting, and they scraped the dish clean!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11



Corn Cobbler image

Steps:

  • In a large saucepan, place the potatoes, onion, salt, pepper and water. Bring to a boil. Cook, uncovered, for 5 minutes. Add the corn; return to a boil and cook for 2 minutes. Drain. Add 1-3/4 cups milk, green onions and parsley. , Pour into a greased 13-in. x 9-in. baking dish. Top with eggs. Combine the baking mix and remaining milk just until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450° for 13-15 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 398 calories, Fat 15g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1112mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 4g fiber), Protein 14g protein.

2 cups diced peeled potatoes
1/2 cup chopped onion
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups water
4 cups fresh corn
2-3/4 cups milk, divided
1/4 cup sliced green onions
2 tablespoons minced fresh parsley
6 hard-boiled large eggs, sliced
3 cups biscuit/baking mix

PEACH-CORN COBBLER

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 16



Peach-Corn Cobbler image

Steps:

  • Make the filling: Preheat the oven to 375˚ F. Butter a 9-by-13-inch baking dish. Toss the peaches with the granulated sugar, cornstarch and salt in a large bowl; transfer to the prepared baking dish and dot with the butter. Cover with foil and bake until bubbling, 30 minutes.
  • Make the topping: Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a large bowl. Work in the cold butter until crumbly, then stir in the creamed corn, heavy cream and vanilla; dollop over the peaches and sprinkle with coarse sugar.
  • Bake the cobbler: Return the baking dish to the oven and bake, uncovered, until the topping is golden and the peaches are tender, about 45 minutes. Serve with vanilla ice cream.

3 tablespoons unsalted butter, plus more for the pan
3 pounds peaches, sliced
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 8-ounce can creamed corn
1/2 cup heavy cream
1 teaspoon pure vanilla extract
Coarse sugar, for sprinkling
Vanilla ice cream, for serving

SPICED BEEF CORN BREAD COBBLER

Categories     Ginger     Tomato     Bake     Kid-Friendly     Quick & Easy     Cheddar     Ground Beef     Cornmeal     Spice     Winter     Cinnamon     Gourmet     Small Plates

Yield Makes 4 (main course) servings

Number Of Ingredients 18



Spiced Beef Corn Bread Cobbler image

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
  • Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.
  • While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.
  • Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.
  • Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
  • Serve cobbler warm.

1 medium onion, chopped
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 pound ground beef chuck
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3/4 teaspoon ground ginger
1 1/4 teaspoons salt
1 (14- to 15-ounce) can diced tomatoes in juice
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/3 cup whole milk
1 large egg
2 ounces coarsely grated sharp Cheddar (1/2 cup plus 2 tablespoons)

BLACKBERRY CORN COBBLER

This cobbler substitutes fresh, juicy kernels and corn milk for traditional heavy cream, taking advantage of the sweetness of seasonal corn and adding texture to a buttery crust. Grating two large ears of corn should produce enough liquid for the topping, but, if not, you can grate a third ear, or add cream or milk. The rich, crumbly crust also gets some of its moisture from the filling, which is extra syrupy from the mashed blackberries. Serve the cobbler warm with a splash of heavy cream, a dollop of coconut yogurt, or a scoop of vanilla ice cream. Finishing it all off with a drizzle of dark rum, while not necessary, is especially sweet.

Provided by Jerrelle Guy

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11



Blackberry Corn Cobbler image

Steps:

  • Heat the oven to 375 degrees and grease the inside of a 9-by-9-inch square casserole dish with butter.
  • In a medium bowl, toss the mashed blackberries with ⅔ cup granulated sugar, ¼ cup flour, the lemon juice and ¼ teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish in an even layer and set aside.
  • Using a box grater, grate the corn over a bowl to collect its meat and milk; discard the corn cobs or reserve for another use. Transfer corn mixture to a liquid measuring cup. (The grated corn mixture should measure a healthy ¾ cup; if not, supplement with extra corn, heavy cream or milk.) Set aside.
  • In a large bowl, whisk together the remaining 1¼ cups flour, ⅓ cup granulated sugar with the cornmeal, baking powder and ¾ teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and butter pieces are roughly the size of peas.
  • Slowly pour the grated corn over the flour mixture, and, working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the heavy cream. Sprinkle the batter evenly with the turbinado sugar.
  • Place the baking dish on a sheet pan to catch any potential overflow, transfer to the oven and bake until the crust is golden and the blackberries are bubbling and thick, 35 to 40 minutes. Allow to cool at least 10 minutes before serving.

4 tablespoons/60 grams very cold unsalted butter (1/2 stick), cut into cubes, plus more for greasing the pan
2 pounds/905 grams fresh, ripe blackberries (about 6 1/2 cups), lightly mashed with a potato masher
1 cup/200 grams granulated sugar, plus more as needed
1 1/2 cups/190 grams all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
2 large ears sweet yellow corn
1/3 cup/50 grams finely ground yellow cornmeal
1 1/4 teaspoons baking powder
2 tablespoons heavy cream
4 teaspoons turbinado sugar, for sprinkling

TOMATO, CORN, RICOTTA & PARMESAN COBBLER

Make this tomato and cheese cobbler to serve alongside roast chicken or enjoy on its own. It's a revelation if you've never made a savoury cobbler before

Provided by Diana Henry

Categories     Dinner, Side dish

Time 1h25m

Yield Serves 4-6 as a main, 6-8 as a side

Number Of Ingredients 16



Tomato, corn, ricotta & parmesan cobbler image

Steps:

  • Put the ricotta in a sieve lined with a piece of muslin, set over a bowl. Put in the fridge and leave to drain for a couple of hours - you want it to drain enough so it's no longer 'wet'.
  • Put the flour, cornmeal, ½ tsp salt, baking powder, bicarb and sugar in a bowl. Add the butter and rub it into the dry ingredients, as if you were making pastry. Make a well in the centre, pour in the buttermilk and, using a knife, gradually mix together. You should end up with a soft dough. Crumble over the ricotta and mix into the dough.
  • Turn the dough out onto a lightly floured surface and, using your hands, shape it into a rectangle, about 20 x 15cm. Fold the top third into the middle, then do the same with the bottom third. Press the mixture into a 20 x 15 rectangle again, and repeat the process two more times. You should end up with a dough that's about 2.5cm thick. Wrap and chill for 20 mins.
  • Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a baking dish (about 20 x 30cm) with the corn kernels. Add the vinegar, some seasoning and 1½ tbsp oil, and toss to coat. Set aside.
  • Heat the remaining oil in a frying pan over a medium heat, and cook the onions until golden and soft, about 12 mins. Add the garlic and cook for a few minutes more, then add the thyme and some seasoning. Spoon the onion mixture over the tomatoes and corn.
  • Lay the dough on a lightly floured surface and cut into rough circles or squares using a knife. Arrange the dough shapes over the veg, leaving some space between them. Sprinkle with the parmesan and bake for 45 mins until golden and bubbling (you should be able to see the tomatoes bubbling up from underneath the cobbler topping). Leave to cool a little - the tomatoes will be very hot when they come out of the oven - then serve.

Nutrition Facts : Calories 582 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium

145g ricotta
235g plain flour, plus extra for dusting
235g fine cornmeal or polenta
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp caster sugar
115g cold butter, cut into small cubes
220ml buttermilk (or 120g yogurt mixed with 100ml milk if you can't find buttermilk)
1kg cherry tomatoes, halved
2 corn cobs, kernels cut away from the cobs
1tbsp balsamic vinegar
2½ tbsp extra virgin olive oil
2 large onions, roughly chopped
2 garlic cloves, grated
4 thyme sprigs, leaves picked
25g grated parmesan or vegetarian alternative

BASIC CORN CHOWDER

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories     quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8



Basic Corn Chowder image

Steps:

  • Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
  • Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
  • After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

BLUEBERRY CORNBREAD COBBLER

Gooey blueberries topped with creamy cornbread. Recipe merged and modified from corn casserole. I found myself with an abundance of blueberries and the same company that adored the corn casserole we had last week. I'd already prepared dinner for the evening but quickly threw together this dish at the last minute. It baked perfectly throughout our meal. We chose to top with whipped cream although ice cream would be just as fine. We prefer it slightly underdone in the center, gooey even. Hope you enjoy.

Provided by Jasileet

Categories     Dessert

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 8



Blueberry Cornbread Cobbler image

Steps:

  • Preheat oven 400*.
  • Mix blueberries, corn starch and 1/3 cups sugar in a 1 1/2 qt casserole.
  • Mix remaining ingredients in a bowl and pour onto blueberries.
  • Bake 30 minutes.

Nutrition Facts : Calories 375, Fat 22.6, SaturatedFat 12.5, Cholesterol 97.1, Sodium 430.4, Carbohydrate 39.7, Fiber 2.7, Sugar 16.8, Protein 4.9

2 cups blueberries
1 teaspoon cornstarch
1/3 cup sugar
1 (8 ounce) box Jiffy cornbread mix
2 eggs
8 ounces sour cream
1/2 cup butter, melted
3 tablespoons sugar

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From thechunkychef.com


CORN COBBLER RECIPE: HOW TO MAKE IT
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From preprod.tasteofhome.com


SPICY SAUSAGE CORN BREAD COBBLER | CANADIAN LIVING
Stir in broth, scraping up any browned bits; reduce heat, cover and simmer for 10 minutes. Stir in kale. Corn Bread Topping: Meanwhile, in bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined.
From canadianliving.com


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