Happy Foodie Friday!

This week’s recipe is perfect for the 4th of July Holiday. Cornbread Berry Cobbler!

I have been doing a little cleaning around the house lately and came upon a stash of cornbread muffin mix that was leftover from Thanksgiving. Yes, I know…Thanksgiving. The nice thing is that its still perfectly fine to use but I want to make sure I utilize it and not throw it away. So, I guess you could say this recipe was inspired by my cleaning efforts and refusal to waste food? ha ha

With the 4th coming, I thought this would be a fun challenge to see how I could use this leftover cornbread mix and I immediately thought about cobbler. It actually makes a great topping/streusel for desserts. And if you don’t want to bake it inside, you could easily use mini cast iron pans and put it in the grill.


Cornbread Berry Cobbler

  • 0 minutes
  • 9 ingredients
  • 5 steps


  • 8 cups mixed berries (fresh)
  • 2 TB lemon Juice
  • 2 tsp vanilla extract
  • 1/4 cup flour
  • 1/2 cup sugar
  • 1 (8.5 oz) box cornbread muffin mix
  • 1 stick butter, cut into small cubes
  • 1/2 cup nuts of choice (pecans, cashews, almonds or peanuts)
  • 1 egg, beaten


  1. Preheat oven to 400 F and spray ramekins or baking dishes with cooking spray.
  2. Combine berries, lemon juice, vanilla, flour and sugar. Gently mix ingredients together and set aside.
  3. Combine muffin mix and butter. Using your hands, crumb the mixture together so that the butter is incorporated. Add the egg and mix it together until combined.
  4. Place berry mixture in the bottom of each ramekin and top with crumb mixture.
  5. Place ramekins on a baking tray lined with foil and bake for 20-25 minutes until the top is golden brown.

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