Best 6 Corn Cobbler Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Corn cobbler is a classic summer dessert that is sure to please a crowd. Its sweet, creamy filling and flaky crust make it a perfect treat for any occasion. Whether you are looking for a quick and easy recipe or a more elaborate one, there is sure to be a corn cobbler recipe out there that is perfect for you. The following article will provide you with some tips on how to make the best corn cobbler, as well as a few different recipes to choose from.

Check out the recipes below so you can choose the best recipe for yourself!

BLACKBERRY CORN COBBLER



Blackberry Corn Cobbler image

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

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

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



Peach-Corn Cobbler image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

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

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



Chicken Corn Cobbler Bowls image

A contemporary way to enjoy comfort food.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons butter or olive oil
1 cup chopped onion
1 ½ pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 (14.75 ounce) can Del Monte® Cream Style Corn
1 (15.25 ounce) can Del Monte® Whole Kernel Corn, well drained
1 (8.5 ounce) package corn muffin mix
3 tablespoons milk
1 egg
1 cup shredded sharp Cheddar cheese, divided
6 cups packed baby spinach leaves
½ cup crisply cooked bacon, crumbled

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.

Nutrition Facts : Calories 655.9 calories, Carbohydrate 46.3 g, Cholesterol 154.1 mg, Fat 35.6 g, Fiber 3.1 g, Protein 37.1 g, SaturatedFat 13.8 g, Sodium 1633 mg, Sugar 6.1 g

CORN COBBLER



Corn Cobbler image

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

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

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.

CORN IN THE COBBLER



Corn in the Cobbler image

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

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

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



Corn in the Cobbler image

Canned goods and cornbread mix combine in this golden brunch bake that even my parents loved. It makes a lot, so I often freeze half.&emdash;Judith Taylor, North Attleboro, Massachusetts

Provided by Taste of Home

Time 55m

Yield 16-16 servings.

Number Of Ingredients 12

1 can (15 ounces) corned beef hash
2 cans (8 ounces each) tomato sauce
1/2 cup diced green pepper
2 tablespoons plus 1 teaspoon dried minced onion, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1 cup all-purpose flour
1 cup whole milk
2 large eggs, beaten
2 cups shredded cheddar cheese, divided

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.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

  • Choose the Right Corn: Select fresh, sweet corn on the cob for the best flavor and texture. Look for ears with plump kernels and no blemishes.
  • Use Fresh or Frozen Blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the cobbler.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough cobbler. Mix just until the ingredients are combined.
  • Bake Until Golden Brown: Bake the cobbler until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Serve Warm or Cold: Corn cobbler can be served warm or cold. Top with whipped cream, ice cream, or a dollop of sour cream for an extra treat.

Conclusion:

Corn cobbler is a delicious and easy-to-make dessert that is perfect for summer gatherings. With its sweet corn, juicy blueberries, and fluffy biscuit topping, this cobbler is sure to be a hit. Whether you serve it warm or cold, topped with whipped cream or ice cream, this classic dessert is sure to satisfy your sweet tooth.

Related Topics