Plum-Cornbread Cobbler

• 3 lb. plums (about 6), sliced
• 3/4 cup sugar, divided
• 1 cup flour
• 1 cup cornmeal
• 2 tsp. CALUMET Baking Powder
• 1/4 tsp. ground red pepper (cayenne)
• 2 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup butter, melted, cooled
• 3/4 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 375F.
2. Toss plums with 1/4 cup sugar; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
3. Combine flour, cornmeal, baking powder, pepper and remaining sugar in large bowl.
4. Whisk eggs, sour cream and butter until blended.
5. Add to flour mixture; stir just until blended.
6. Use small ice cream scoop or large spoon to drop batter evenly over plum mixture.
7. Bake 35 to 40 min.
8. or until cornbread topping is golden brown.
9. Cool slightly.
10. Serve topped with COOL WHIP.

sugar, flour, cornmeal, baking powder, ground red pepper, eggs, s, butter

Taken from www.kraftrecipes.com/recipes/plum-cornbread-cobbler-106465.aspx (may not work)