Corn Bread Vegetable Cobbler

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*Corn Bread Vegetable Cobbler*

 

From Taste of Home

 

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. —Field Editor Edna Hoffman Hebron, Indiana

 

SERVINGS 12 CATEGORY Lower Fat METHOD Baked PREP 25 min. COOK 75 min. TOTAL 100

min.

 

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 Crisco® Light Olive Oil

1 teaspoon salt

1 teaspoon dried tarragon

1 can (14-1/2 ounces) vegetable or [non-veg. suggetion deleted by moderator]

2 cups fresh broccoli florets

1/2 teaspoon grated lemon peel

4 teaspoons cornstarch

1-1/2 cups milk, divided

1-3/4 cups biscuit/baking mix

1/2 cup yellow cornmeal

Dash cayenne pepper

DIRECTIONS 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 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 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. Yield: 12 servings.

 

 

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Linda in Tennessee

http://lindatn37932.tripod.com/