Mini Strawberry Upside Down Cornmeal Cobblers
User Reviews
5
Mini Strawberry Upside Down Cornmeal Cobblers
Description
This recipe yields 12 mini tarts made from a cornmeal-based batter that incorporates all-purpose flour, baking powder, baking soda, and sugars providing leavening and sweetness. The inclusion of butter and buttermilk contributes to a moist, tender crumb with a mild tang from the buttermilk. Macerated strawberries with light brown sugar placed on top of the batter before baking create a caramelized fruit topping that sinks slightly into the dough, resulting in an upside-down appearance.
The tarts bake at 350°F until golden brown with crisp edges and a soft top. Once cooled, they can be removed from the tart pans and served warm, making them an appealing dessert or snack. Serving suggestions include pairing with sweetened whipped cream or vanilla ice cream to complement the sweet-tart fruit and buttery crust.
These tarts can be frozen individually after cooling; when ready to serve, thaw overnight in the refrigerator and reheat briefly in the oven to restore warmth and texture. This makes them convenient for advance preparation and storage.
Ingredients
- 14 strawberry hulled, diced
- 3 tablespoons light brown sugar divided
- 1 ¼ cup all-purpose flour
- ¾ cup cornmeal coarse ground
- ⅔ cups superfine sugar granulated is fine
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup unsalted butter 2 sticks, melted and cooled
- 1 ⅓ cup buttermilk
- ⅓ cup honey
Instructions
- Preheat oven to 350˚F.
- Place strawberries and 1 ½ tablespoons light brown sugar in a mixing bowl and toss together. Set aside.
- In another mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
- Stir in butter, buttermilk and honey until completely incorporated and no lumps remain.
- Lightly grease 12 mini tart pans (or 1 large tart pan). Fill each tart pan until ½ full (about ⅓ cup).
- Top each cobbler with 2 tablespoons macerated strawberries and gently press into the batter.
- Sprinkle each cobbler with a small amount of the remaining brown sugar and set onto a baking sheet, 1 inch apart.
- Bake cobblers for 24 to 26 minutes or until golden brown around the edges and top.
- Remove cobblers from the oven and allow them to cool for 10 to 15 minutes. Remove cobbler from pans and serve warm, with sweetened whipped cream or vanilla ice cream.
Notes
- Yields 12 mini tarts or one large tart.
- For freezing, fully cool baked tarts, freeze on a parchment-lined tray until solid, then store in sealed bags for up to 3 months.
- Thaw frozen tarts overnight in the refrigerator and reheat in the oven at 350°F for 6 to 8 minutes before serving.
- Serve warm with sweetened whipped cream or vanilla ice cream to enhance the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 325kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 325mg | 14% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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