Brown Butter Maple Cornbread Cobbler

This cornbread cobbler lands somewhere between a fruit cobbler and a tender spoon bread: juicy berries underneath, a lightly crisp cornmeal top, and brown butter and maple tying everything together.

Recipe at a Glance

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8

Ingredients

• 6 tablespoons unsalted butter
• 5 cups mixed berries, fresh or frozen
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1/3 cup pure maple syrup
• 1 large egg

How to Make Brown Butter Maple Cornbread Cobbler

1. Heat the oven to 375°F. Butter a 2-quart baking dish.
2. Melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn golden brown and smell nutty, 3 to 5 minutes. Remove from the heat and cool for 5 minutes.
3. Toss the berries with sugar, cornstarch, lemon juice and vanilla. Spread in the baking dish.
4. Whisk the cornmeal, flour, baking powder and salt in a bowl. In another bowl whisk the milk, maple syrup, egg and 5 tablespoons of the brown butter. Stir the wet mixture into the dry ingredients just until combined.
5. Drop spoonfuls of batter over the fruit, leaving a few small gaps for steam. Drizzle the remaining brown butter over the top.
6. Bake for 35 to 42 minutes, until the topping is golden and the fruit bubbles vigorously around the edges. Cool for at least 15 minutes before serving.

Recipe Tips

• If using frozen berries, do not thaw them first; add 5 to 10 minutes to the bake time.
• Fine or medium-grind cornmeal gives a tender topping. Coarse cornmeal makes it more rustic.
• The fruit filling must bubble to activate the cornstarch fully.

Storage and Reheating

Cover and refrigerate for up to 4 days. Reheat in a 325°F oven until warm or microwave individual portions.

Frequently Asked Questions

Can I use peaches instead of berries?

Yes. Use 5 cups sliced peaches and increase the cornstarch to 1 1/2 tablespoons if the peaches are especially juicy.

Is pancake syrup the same as maple syrup?

No. Pure maple syrup gives cleaner maple flavor and is the better choice for this recipe.

Yummy Original recipe developed for Yummy.info.