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
Prep Time:20 min
Cook Time:45 min
Total Time:1 hour 5 minutes
Yield:9servings 1x
Category:Holiday,Desserts
Method:Oven
Cuisine:American
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
Units
Scale
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
Keywords: cranberry cornbread cobbler
