Holiday Cranberry Cornbread Cobbler

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

Holiday Cranberry Cornbread Cobbler

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Author: Chuck Underwood
Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hour 5 minutes
Yield: 9 servings
Category: Holiday, Desserts
Method: Oven
Cuisine: American
Diet: Vegan

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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

Units

Cranberries

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

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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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