Corn Bread Vegetable Cobbler Recipe

Nutrition Facts

  • One serving:
  • 1 cup (prepared with reduced-sodium chicken broth and reduced-fat baking mix)
  • Calories:
  • 205
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 4 mg
  • Sodium:
  • 514 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 4 g
  • Protein:
  • 5 g
  • Diabetic Exchange:
  • 2 starch, 1 fat.


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Corn Bread Vegetable Cobbler

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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. —Field Editor Edna Hoffman Hebron, Indiana

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 25 min. Bake: 1-1/4 hours

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 milk, divided
  • 1-3/4 cups biscuit/baking mix
  • 1/2 cup yellow cornmeal
  • Dash cayenne pepper

Directions:

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.
    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.
    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.
    In a 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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