Best 2 Cornbread Vegetable Cobbler Recipes

Cornbread vegetable cobbler is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a hearty and comforting meal that is perfect for a cold winter day. There are many different recipes for cornbread vegetable cobbler, but they all typically include a layer of cornbread batter, a layer of vegetables, and a layer of gravy. The vegetables can be any type that you like, but some popular choices include corn, potatoes, carrots, and green beans. The gravy can be made from scratch or from a mix. Cornbread vegetable cobbler is a great way to use up leftover vegetables and it is also a budget-friendly meal.

Here are our top 2 tried and tested recipes!

CORNBREAD VEGETABLE COBBLER

Cornbread Vegetable Cobbler image

Here's a new flavor spin on the traditional cobbler. A medley of delicious veggies, this warm and savory treat is topped with a delicious cornbread mixture.- Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 205 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 514mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

VEGETARIAN WINTER VEGETABLE STEW WITH CORNBREAD COBBLER

Vegetarian Winter Vegetable Stew with Cornbread Cobbler image

Make and share this Vegetarian Winter Vegetable Stew with Cornbread Cobbler recipe from Food.com.

Provided by Dancer

Categories Stew

Time 1h

Yield 12 serving(s)

Number Of Ingredients 26

Ingredients

3 tablespoons olive oil
2 red onions, coarsely chopped
6 celery ribs, cut in large dice
6 carrots, peeled and cut in large dice
6 cloves garlic, minced
2 bay leaves
2 tablespoons spicy chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon cinnamon
1 tablespoon salt
1 teaspoon black pepper
1 (10 ounce) package red pearl onions or 1 (10 ounce) package white pearl onions, cut in half through root end
10 cups vegetable stock
5 large sweet potatoes, peeled and cut into large dice
6 tablespoons tomato paste
1 head cauliflower, cut into flowerets
1 cup water
6 tablespoons cornstarch
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons butter, cut into pieces
1 cup milk

Steps:

Preheat oven to 375 degrees.
Heat the olive oil in a large heavy stockpot over medium-low heat.
Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
Saute, stirring often, until the mixture is juicy, about 15 minutes.
Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
Place the pearl onions in the boiling water; blanch about 1 minute.
Drain.
Transfer onions to ice water.
When cool, peel them.
Set aside.
Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
Add the sweet potatoes and tomato paste.
Bring to a boil, reduce heat and simmer for 10 minutes.
Add the cauliflower and pearl onions.
Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
Strain the liquid from the vegetables into a large pot.
Stir together the water and cornstarch.
Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
(Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
Bake about 30 minutes, or until the top is golden brown.
CORNBREAD COBBLER TOPPING-------------.
Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
Work in the butter until incorporated.
Mix in the milk until just moistened.
Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.

Tips:

For the best results, use fresh vegetables. If using frozen vegetables, be sure to thaw them completely before adding them to the cobbler.
Don't overmix the cornbread batter. Overmixing will make the cornbread tough.
Be careful not to overcook the cobbler. The cornbread should be golden brown and the vegetables should be tender.
Serve the cobbler warm with your favorite toppings, such as butter, honey, or syrup.

Conclusion:

Cornbread vegetable cobbler is a hearty, flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet cornbread and savory vegetables, this cobbler is sure to be a hit with the whole family.