Jefferson County Recipe of the Day: Corn Bread Vegetable Cobbler

Here’s a new way to make a cobbler – try Corn Bread Vegetable Cobbler!

Corn Bread Vegetable Cobbler

Ingredients

1 butternut squash, 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 – 14-1/2 ounce can 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

~Preheat oven at 375°.

~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, 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.


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