Move over cranberry sauce, there's a new side dish making an appearance on our holiday table this year, this cranberry cornbread cobbler.
Fresh cranberries and dates are topped with my favorite cornbread recipe to make a cobbler you won't soon forget! It's simple to make with basic ingredients so preheat those ovens, it's cobbler time!
Origin of Cranberry Cornbread Cobbler Recipe
I often hit up my BNV Support Group for recipe ideas and this week they mentioned cranberry cornbread cobbler. Lo and behold after a quick search, I found a recipe by chef Ronnie Woo on the Rachel Ray show that looked incredibly easy to adapt, especially since I already have my own vegan cornbread recipe.
How To Make Vegan Cranberry Cornbread Cobbler
You will want 4 cups of fresh cranberries, rinsed and drained, and then some kind of sweetener to balance all that tartness.
The original recipe calls for 1 cup of brown sugar, so I used ½ cup of date paste instead. My final result was still rather tart, but I don't like things overly sweet. If you want a traditional sweet cobbler, I would double the amount of dates used.
To make date paste:
Soak 10-20 Medjool dates (depending on how sweet you want your cobbler) for at least 1 hour in hot water to soften. Remove the pits and then using a food processor, blend into a paste using a tablespoon of water at a time until you have a smooth paste.
10 Medjool dates = ½ cup of date paste
20 Medjool Dates = 1 cup of date paste
In a large bowl, add the date paste to the cranberries along with vanilla extract, orange juice, and cornstarch to thicken. Mix well and transfer to an 8" x 8" baking pan and set aside.
Using that same bowl, you then mix all the dry cornbread ingredients together. Whisk all of the wet cornbread ingredients together in a small measuring cup and pour into the dry ingredients.
Mix to make a smooth batter, then spread evenly over your cranberries.
Bake in a 350° F oven for 45 minutes. After you remove it from the oven, allow it to cool on a wire rack before serving.
Be sure to check out my other Holiday Recipes!
I hope you enjoy this recipe and to all of my fans and friends, I just want to wish you all a very happy Thanksgiving!
Chuck
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Holiday Cranberry Cornbread Cobbler
★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews- Author: Chuck Underwood
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Prep Time: 20 min
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Cook Time: 45 min
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Total Time: 1 hour 5 minutes
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Yield: 9 servings
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Category: Holiday, Desserts
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Method: Oven
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Cuisine: American
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Diet: Vegan
Description
Move over cranberry sauce, there's a new side dish making an appearance on our holiday table this year, this cranberry cornbread cobbler
Ingredients
UnitsCranberries
- 4 cups fresh cranberries
- 10-20 pitted Medjool dates (depending on how sweet you want your cobbler - or substitute with ½ to 1 cup brown sugar)
- 2 T. cornstarch
- 2 T. orange juice
- 1 tsp. vanilla extract
Cornbread
- ½ cup cornmeal
- ½ cup flour
- 2 tsp. baking powder
- ¼ tsp. salt
- ½ cup unsweetened almond milk
- 1 tsp. apple cider vinegar
- 2 T. applesauce
- 1 T. maple syrup
Instructions
- Preheat oven to 350° F.
- If making the date paste - soak 10 Medjool dates in hot water for at least 1 hour or until softened. Remove the pits and then using a blender or small food chopper, blend into a paste by adding up to ¼ cup water.
- In a large bowl, combine all of the cranberry ingredients, including the date paste, and mix well.
- Transfer cranberries to a 8 x 8 baking pan
- Using the same bowl, add the dry cornbread ingredients and mix well.
- In a small measuring cup whisk all of the wet cornbread ingredients together then scrape into the bowl with the dry ingredients.
- Mix well and then spread the batter on top of the cranberries evenly.
- Bake for 45 minutes, then allow to cool
Notes
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Keywords: cranberry cornbread cobbler
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