Corn Bread Vegetable Cobbler

Name: Corn Bread Vegetable Cobbler
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Southern
Ingredients: 414 milliliters biscuit/baking mix; 473 milliliters fresh broccoli florets; 907 grams butternut squash , peeled and cut into 1/2-inch pieces; 1 Dash cayenne pepper; 397 grams can vegetable or chicken broth; 4 teaspoons cornstarch; 1 teaspoon dried tarragon; 1 teaspoons grated lemon peel; 355 milliliters 2% milk, divided; 3 Tbsps olive oil; 3 mediums parsnips, peeled and cut into 1/2-inch pieces; 1 medium red onion, cut into 1/2-inch wedges; 454 grams red potatoes, cut into 1/2-inch wedges; 1 teaspoon salt; 118 milliliters yellow cornmeal

If you want to add more Southern recipes to your recipe box, Corn Bread Vegetable Cobbler might be a recipe you should try. This recipe serves 12. One portion of this dish contains roughly 14g of protein, 10g of fat, and a total of 309 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. Head to the store and pick up chicken broth, salt, potatoes, and a few other things to make it today.

Instructions

Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish.

Ingredients you will need

Parsnip

Potato

Squash

Onion

Equipment you will use

Baking Pan

Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat.

Ingredients you will need

Vegetable

Tarragon

Salt

Cooking Oil

Bake, uncovered, at 375° for 1 hour or until tender, stirring once.

Equipment you will use

Oven

Meanwhile, in a large saucepan, bring broth to a boil.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender.

Ingredients you will need

Lemon Peel

Broccoli

In a small bowl, combine cornstarch and 1/2 cup milk until smooth.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Bowl

Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Broccoli

Add to roasted vegetables; stir to combine.

Ingredients you will need

Vegetable

In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables.

Ingredients you will need

Baking Mix

Vegetable

Cornmeal

Ground Cayenne Pepper

Mounds Bar

Milk

Equipment you will use

Bowl

Bake, uncovered, for 15-20 minutes or until topping is browned.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

414milliliters

biscuit/baking mix 473milliliters

fresh broccoli florets 907grams

butternut squash , peeled and cut into 1/2-inch pieces 1Dash

cayenne pepper 397grams

can vegetable or chicken broth 4teaspoons

cornstarch 1teaspoon

dried tarragon 1teaspoons

grated lemon peel 355milliliters

2% milk, divided 3Tbsps

olive oil 3mediums

parsnips, peeled and cut into 1/2-inch pieces 1medium

red onion, cut into 1/2-inch wedges 454grams

red potatoes, cut into 1/2-inch wedges 1teaspoon

salt 118milliliters

yellow cornmeal

Recommended wine: Cream Sherry, Sparkling Wine, Port, Riesling, Moscato Dasti, Zinfandel

Cobbler works really well with Cream Sherry, Sparkling Wine, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.