Cornbread Vegetable Cobbler Recipe

Name: Cornbread Vegetable Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 zest; 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

Servings: persons

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 zest
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 375u00b0 for 1 hour or until tender, stirring once.
2
Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon zest. 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.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cornbread Vegetable Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Vegetable Cobbler

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