Southern Cornbread Cobbler with Pecans and Homemade Whipped Cream.

This is a great dessert for the Holidays. It's a bit of a change from the traditional Pecan Pie.
I've included my recipe for Homemade Whipped Cream, for Garnish.

Southern Cornbread Cobbler with Pecans

Here's what you'll need:
Preheat the oven to 375 degrees.
A 15" Cast Iron Skillet
Foil

Filling:
2 C Lyle's Golden Syrup
2 C Brown Sugar
5 Eggs
1 TBS Vanilla
4 TBS Butter, melted
1/4 tsp Salt
3 C Pecan Halves


Batter:
1 Egg, beaten
4 TBS Butter, melted
2 C Self Rising Cornbread Mix
1/2 C Finely Chopped Pecans
Vegetable Oil


Directions:

Preheat the Skillet in the Oven and start preparing the Filling.

In a Mixing Bowl:
Syrup
Sugar
Eggs
Vanilla
Butter
Salt
Whisk well and Set Aside.

Remove Skillet from Oven.
Add:
Enough Vegetable Oil to coat the bottom and brush the sides.
Swirl it in the bottom to cover entirely.
Return it to the Oven while preparing the Batter.


Batter:

In a Mixing Bowl:
Egg
Butter
Cornmeal
Pecans
Mix just until combined.

Pour the Batter into the Skillet.
Spread evenly.

Spoon the Pecan Filling over the Batter.
Do not stir it.
Top evenly with the Pecan Halves.

Bake 30 minutes.
Remove from Oven and Cover with Foil.
Return to Bake and additional 10 minutes.

Serve Hot garnished with Homemade Whipped Cream.

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!