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    Home > Blog > Seasonal > Mini Strawberry Cornmeal Cobblers

    Mini Strawberry Cornmeal Cobblers

    by Jenny Park · Published: Feb 25, 2015 · Modified: Aug 30, 2020

    Jump to Recipe
    Simple, delicious and bakes in under 30 minutes! These Mini Strawberry Upside Down Cornmeal Cobblers are so good and perfect to serve with a side of whipped cream or even a la mode style!
    Mini strawberry cobblers on a platter with a bowl of whipped cream.

    Hey guys! Today we have these totally addicting Mini Strawberry Cornmeal Cobblers! I know what you’re probably thinking, isn’t this a clafoutis? Not really….a clafoutis batter is more “pancake-like” and lighter. This is a more dense dessert, juiced up in the center with the macerated strawberries. I was never too into cobblers. The mass amount of hot, juicy fruit and thin layer of ‘crust’ just isn’t for me. I want lots of ‘crust’ with a fair amount of juicy fruit. The whole upside down thing, gives me exactly what I want! The coarse cornmeal is also such a game changer and adds such great texture and flavor to the overall cobblers, but I also absolutely LOVE cornmeal in desserts, so there’s that. I also love that they’re mini so everyone gets their own!

    I had something similar to this at a restaurant last week, but with huckleberries. It’s sort of my dessert crush of the moment. Not only is this so easy to make, but you can make one big upside down cobbler with this recipe instead of individual ones. If you need a dessert to bring to an event, or just feel like getting your bake on, make these little guys, I promise you, you’ll be so happy you did! xx, Jenny

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    Mini Strawberry cobblers on a platter with whipped cream.

    Mini Strawberry Upside Down Cornmeal Cobblers

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    Simple, delicious and bakes in under 30 minutes! These Mini Strawberry Upside Down Cornmeal Cobblers are so good and perfect to serve with a side of whipped cream or even a la mode style!
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 26 mins
    Cool Time: 15 mins
    Total Time: 56 mins
    Servings: 12

      INGREDIENTS  

    • 14 strawberries, hulled and diced
    • 3 tablespoons light brown sugar, divided
    • 1 ¼ cup all purpose flour
    • ¾ cup coarse ground cornmeal
    • ⅔ cups superfine sugar granulated is fine
    • 1 ½ teaspoons baking powder
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • 1 cup (2 sticks) unsalted butter, 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  

    • *Makes 12 (1.5”x 4”) tarts OR 1 (9”x 13”) tart
    • Freeze Ahead: Place cooked and cooled tarts onto a parchment lined baking sheet, in a single layer, about 1/2 inch apart. Place tarts in freezer until fully frozen. Transfer tarts into a resealable plastic bag and tightly seal. Store in freezer for up to 3 months. 
    • When ready to serve, thaw tarts in refrigerator overnight. Once thawed, place tarts onto a parchment lined baking sheet, 1/2 inch apart. Bake tarts at 350˚F for 6 to 8 minutes just to heat through. Serve. 
    Serving: 1g Calories: 325kcal Carbohydrates: 42g Protein: 3g Fat: 17g Saturated Fat: 10g Cholesterol: 44mg Sodium: 325mg Potassium: 117mg Fiber: 2g Sugar: 24g Vitamin A: 517IU Vitamin C: 8mg Calcium: 71mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: dessert, seasonal, strawberry
    COURSE: Dessert

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    February 25, 2015 / 18 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Hearty White Bean and Kale Soup
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    Reader Interactions

    February 25, 2015 / 18 Comments

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    1. Rachel

      May 16, 2022 at 11:23 am

      These are so beautiful! I’m really excited to make them. If I only have powdered sugar and regular (not superfine) granulated sugar, should I use granulated?

      And are these intended to be served hot, or could they be enjoyed at room temp the next day?

      Reply
      • Jenny Park

        May 17, 2022 at 10:20 am

        Granulated works great! I like to serve them warm, but room temp is totally fine too!

        Reply
    2. MaryJo

      September 01, 2021 at 8:40 am

      Can you use flour instead of the cornmeal? I don’t like the grittiness of the cornmeal. Sounds delicious!

      Reply
      • Jenny Park

        September 02, 2021 at 7:40 am

        Yes! It’s an even swap out

        Reply
    3. Amanda

      April 21, 2017 at 6:17 pm

      Could I do these in cupcake tins? I don’t have ministry pans, or any tart pan, and need it for Sunday!

      Reply
      • Jenny Park

        April 26, 2017 at 1:00 pm

        Definitely! The baking times might need to be adjusted just a tad, but should be totally fine!

        Reply
    4. E. Thee

      April 18, 2017 at 9:08 am

      Can you make it with a different fruit? Maybe blackberries or blueberries? :). These look delicious!! Also… thinking of dipping them in a cream cheese frosting. Where did you get those cute pastry dishes? I love the scalloped rims :).
      You always have the best recipes! Thank you!

      Reply
      • Jenny Park

        April 18, 2017 at 9:14 am

        Hi! You can definitely make them with other berries! I think I got these baking dishes at a local pastry supply co. a few years ago, but I’m pretty sure you can get them online!

        Reply
    5. Kammie

      June 03, 2016 at 8:58 am

      5 stars
      I love these! I have probably made them a half dozen times since you posted them. I was wondering if you could recommend a way to make them gluten-free. I’d like to make them for a family event and have a sister who can’t have gluten. Thanks!

      Reply
    6. Steph

      March 24, 2016 at 1:10 pm

      Any temperature or time adjustments for making one big tart? Planning to make this for my birthday – super excited! :)

      Reply
      • Jenny Park

        March 28, 2016 at 9:08 am

        You might need to bake it for a bit longer, not exactly sure how long though (maybe 10 minutes or so?). I would just keep an eye on it as it bakes! Good luck!

        Reply
    7. Diana

      March 07, 2015 at 10:57 am

      5 stars
      Made this and WOW delicious! I love cornmeal anything. Tip: do not bake them in a mini muffin pan or fill them all the way full =X Even though they melded together and made a huge mess, we still devoured them. :)

      Reply
    8. Kelly

      February 25, 2015 at 4:19 pm

      These look delicious!!

      Reply
    9. Katrina @ Warm Vanilla Sugar

      February 25, 2015 at 2:51 pm

      These are too cute!! Definitely love the cornmeal base of these. Yum!

      Reply
    10. Christina @ The Beautiful Balance

      February 25, 2015 at 2:04 pm

      I need those tart pans in my life. Also, obsessing over this recipe now and can imagine the awesome texture from the cornmeal!

      Reply
    11. Lindsey

      February 25, 2015 at 11:55 am

      These look soo pretty! I like the reversal of volume. More crust less fruit. When is there ever enough crust?!

      Reply
    12. Katie

      February 25, 2015 at 11:25 am

      Can you bake this and freeze it for later? If so, how long will it last in the freezer?

      Thanks!

      Reply
    13. Stefanie @ Sarcastic Cooking

      February 25, 2015 at 6:40 am

      Clafloutis? Um no idea what that is so you can call this whatever you want hahaha. I love cornmeal in desserts too! I am so a texture person. Need that little crunch.

      Reply

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