Corn Bread Vegetable Cobbler |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Here's a new flavor spin on the traditional cobbler. A medley of delicious veggies, this warm and savory treat is topped with a delicious cornbread mixture. âField Editor Edna Hoffman Hebron, Indiana Ingredients:
1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces |
1 pound red potatoes, cut into 1/2-inch wedges |
3 medium parsnips, peeled and cut into 1/2-inch pieces |
1 medium red onion, cut into 1/2-inch wedges |
3 tablespoons olive oil |
1 teaspoon salt |
1 teaspoon dried tarragon |
1 can (14-1/2 ounces) vegetable or chicken broth |
2 cups fresh broccoli florets |
1/2 teaspoon grated lemon peel |
4 teaspoons cornstarch |
1-1/2 cups 2% milk, divided |
1-3/4 cups biscuit/baking mix |
1/2 cup yellow cornmeal |
dash cayenne pepper |
Directions:
1. Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once.
2. Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender.
3. In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine.
4. In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned. Yield: 12 servings.
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