Best 6 Corn Cobbler Recipes

BLACKBERRY CORN COBBLER

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.

PEACH-CORN COBBLER

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.

CHICKEN CORN COBBLER BOWLS

Steps:

• Heat oven to 400 degrees F. Melt butter in a 10-inch cast iron skillet or deep oven-proof skillet. Add onion and cook 5 minutes, stirring frequently. Add chicken and cook 6 minutes or until chicken is no longer pink inside. Remove from heat and stir in cream style corn and corn kernels.
• Combine corn bread mix, milk and egg in a medium bowl. (Batter will be stiff.) Stir in 1/2 cup cheese. Using a large spoon, scoop batter into 6 mounds over the chicken mixture.
• Bake 25 to 30 minutes or until bubbly and corn bread is golden brown. Remove from oven and top with remaining 1/2 cup cheese. Let stand 5 minutes for cheese to melt.
• Arrange spinach evenly among 6 shallow bowls. Spoon one sixth of the chicken mixture and one corn biscuit over spinach in each bowl. Sprinkle evenly with bacon, if desired.

CORN COBBLER

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.

CORN IN THE COBBLER

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.

CORN IN THE COBBLER

Steps:

• In a large bowl, combine hash, tomato sauce, green pepper, 2 tablespoons 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 remaining onion., Spread batter into a greased 13x9-in. baking dish. Spread hash mixture evenly over top. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 35 minutes or until cornbread layer is golden brown and pulls away from the sides of the pan.