Jefferson County Recipe of the Day: Corn Bread Vegetable Cobler

Here’s a new way to make a cobbler. Try Corn Bread Vegetable Cobbler!

Corn Bread Vegetable Cobbler


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


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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