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 Upside Down Cornmeal Cobblers
- 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
- 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.
- *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.