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?
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:
Chocolate Waffles with Blackberry Syrup
Blackberry Barbecue Sauce
Blackberry Sticky Buns
Blackberry Chocolate Bread Pudding
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!
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.
- 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
- 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.