A hint of ground red pepper adds an unexpected kick to this cornbread-topped summer cobbler.
What You Need
Original recipe yields 12 servings
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 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter, melted, cooled
3/4 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 375°F.
Toss plums with 1/4 cup sugar; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Combine flour, cornmeal, baking powder, pepper and remaining sugar in large bowl. Whisk eggs, sour cream and butter until blended. Add to flour mixture; stir just until blended. Use small ice cream scoop or large spoon to drop batter evenly over plum mixture.
Bake 35 to 40 min. or until cornbread topping is golden brown. Cool slightly. Serve topped with COOL WHIP.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.
Brush 1 Tbsp. milk over cornbread topping, then sprinkle with 1 Tbsp. sugar before baking as directed.
Substitute peaches or nectarines for the plums.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.