Corn Bread Vegetable Cobbler Recipe

5 1 2
Corn Bread Vegetable Cobbler Recipe
Corn Bread Vegetable Cobbler Recipe photo by Taste of Home
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Corn Bread Vegetable Cobbler Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours
MAKES:
12 servings
TOTAL 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 2% 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 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.
Originally published as Corn Bread Vegetable Cobbler in Taste of Home February/March 2007, p6

Nutritional Facts

1 cup: 205 calories, 6g fat (1g saturated fat), 4mg cholesterol, 514mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  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.
Originally published as Corn Bread Vegetable Cobbler in Taste of Home February/March 2007, p6

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ms11145 User ID: 1604521 241262
Reviewed Jan. 7, 2016

"I wanted to try this recipe because it had parsnip in it, but I couldn't find parsnips which is probably a good thing as husband informed me later that he does not like parsnips. Good recipe for Meatless Mondays."

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