Roasted Vegetable Cornbread Cobbler Recipe

Name: Roasted Vegetable Cornbread Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: FOR THE VEGETABLES:; 2 whole Large Red Potatoes, Cut Into 1-inch Cubes; 2 whole Sweet Potatoes, Peeled And Cut Into 1-inch Cubes; 3 whole Large Carrots, Peeled And Cut Into 1-inch Cubes; 2 whole Large Parsnips, Peeled And Cut Into 1-inch Cubes; 2 cups Brussels Sprouts, Halved; 1/4 cups Olive Oil; 1 Tablespoon Herbes De Provence; 2 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; FOR THE CORNBREAD:; 2 cups All-purpose Flour; 1/2 cups Yellow Cornmeal; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 2 Tablespoons Unsalted Butter, melted; 1/3 cups Packed Brown Sugar; 2 whole Eggs; 1/2 cups Whole Milk; 1/4 cups Sour Cream; 2 Tablespoons Vegetable Oil; 2 Tablespoons Honey

Servings: persons

FOR THE VEGETABLES:
2 whole Large Red Potatoes, Cut Into 1-inch Cubes
2 whole Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
3 whole Large Carrots, Peeled And Cut Into 1-inch Cubes
2 whole Large Parsnips, Peeled And Cut Into 1-inch Cubes
2 cups Brussels Sprouts, Halved
1/4 cups Olive Oil
1 Tablespoon Herbes De Provence
2 teaspoons Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
FOR THE CORNBREAD:
2 cups All-purpose Flour
1/2 cups Yellow Cornmeal
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
2 Tablespoons Unsalted Butter, melted
1/3 cups Packed Brown Sugar
2 whole Eggs
1/2 cups Whole Milk
1/4 cups Sour Cream
2 Tablespoons Vegetable Oil
2 Tablespoons Honey

1
For the vegetables:
2
Preheat the oven to 375u00b0F. Toss everything together in a large bowl to combine. Pour the vegetables into a 9 by 6-inch baking dish and roast for 15 minutes.
3
For the cobbler:
4
Meanwhile, whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine.
5
Whisk together the butter and brown sugar in a small bowl until it forms a thick slurry. Whisk the eggs in another large bowl. One at a time, whisk the milk in the eggs, then sour cream, then vegetable oil, then honey, and finally the butter-sugar slurry into the eggs. Add the dry ingredients to the wet mixture and stir until fully incorporated.
6
When the vegetables have baked for 15 minutes, take out of the oven. Using an ice cream scoop, scoop balls of dough over the vegetables to cover. Bake for another 40 to 45 minutes, until the vegetables are tender and the cornbread is golden brown. If the top begins to brown too quickly, cover loosely with aluminum foil.

No nutrition data on file — estimate from the ingredient list.

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 23 ingredients. The key ingredients include: FOR THE VEGETABLES:, 2 whole Large Red Potatoes, Cut Into 1-inch Cubes, 2 whole Sweet Potatoes, Peeled And Cut Into 1-inch Cubes, 3 whole Large Carrots, Peeled And Cut Into 1-inch Cubes, and more.

Yes, Roasted Vegetable Cornbread 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.

Roasted Vegetable Cornbread Cobbler

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