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Mini Strawberry cobblers on a platter with whipped cream.
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5 from 6 votes

Mini Strawberry Upside Down Cornmeal Cobblers

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!
Prep Time15 minutes
Cook Time26 minutes
Cool Time15 minutes
Total Time56 minutes
Course: Dessert
Cuisine: Amercian
Servings: 12
Calories: 325kcal
Author: Teri & Jenny


  • 14 strawberries, hulled and diced
  • 3 tablespoons light brown sugar, divided
  • 1 ¼ cup all purpose flour
  • ¾ cup coarse ground cornmeal
  • 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
  • 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. 


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