Best 2 Cornbread Vegetable Cobbler Recipes

**Cornbread Vegetable Cobbler: A Savory and Comforting Dish**

Indulge in a delightful culinary journey with our cornbread vegetable cobbler, a delectable dish that harmoniously blends the rustic charm of cornbread with the vibrant flavors of fresh vegetables. This hearty and comforting casserole features a golden-brown cornbread crust that encases a medley of tender vegetables, enveloped in a rich and flavorful sauce. With a symphony of textures and tastes, this cobbler is a versatile dish that can be enjoyed as a main course or a hearty side.

**Explore a World of Cornbread Vegetable Cobbler Recipes:**

1. **Classic Cornbread Vegetable Cobbler:** Embark on a culinary adventure with our classic cornbread vegetable cobbler recipe, a timeless dish that showcases the essence of this comforting casserole. This recipe features a simple yet flavorful cornbread crust, brimming with fresh vegetables and a savory sauce.

2. **Loaded Cornbread Vegetable Cobbler:** For those who crave a more decadent experience, our loaded cornbread vegetable cobbler recipe is a true delight. This indulgent version is packed with a variety of vegetables, cheese, and bacon, resulting in a flavor explosion that will tantalize your taste buds.

3. **Vegan Cornbread Vegetable Cobbler:** Discover a plant-based twist on a classic with our vegan cornbread vegetable cobbler recipe. This recipe caters to those with dietary restrictions or those seeking a healthier alternative. It offers a delicious and satisfying meal without compromising on flavor or texture.

4. **Gluten-Free Cornbread Vegetable Cobbler:** Savor the goodness of our gluten-free cornbread vegetable cobbler recipe, a delightful option for those with gluten sensitivities or celiac disease. Using gluten-free cornmeal, this recipe ensures that everyone can enjoy this comforting dish without sacrificing taste.

5. **Cheesy Cornbread Vegetable Cobbler:** Indulge in a cheesy delight with our cheesy cornbread vegetable cobbler recipe. This recipe takes the classic cobbler to new heights with a generous helping of melted cheese, creating a gooey and irresistible dish that will leave you craving more.

With our diverse collection of cornbread vegetable cobbler recipes, you're sure to find one that suits your taste and dietary preferences. Prepare to embark on a culinary adventure, where rustic simplicity meets vibrant flavors, resulting in a dish that will warm your heart and nourish your soul.

Let's cook with our 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:

Use fresh vegetables for the best flavor and texture.
If you don't have any fresh vegetables on hand, you can use frozen or canned vegetables instead.
Be sure to drain and rinse canned vegetables before using them.
You can use any type of cornbread mix for this recipe, but a sweet cornbread mix will give the cobbler a sweeter flavor.
If you don't have any cornbread mix, you can make your own using a recipe from the internet or a cookbook.
Be sure to grease the baking dish before adding the cornbread batter.
Bake the cobbler at 350 degrees Fahrenheit for 30-35 minutes, or until the cornbread is golden brown and the vegetables are tender.
Let the cobbler cool for a few minutes before serving.

Conclusion:

Cornbread vegetable cobbler is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. This cobbler is made with a layer of cornbread batter, a layer of vegetables, and a layer of cheese. The cornbread batter is made with a cornbread mix, milk, eggs, and butter. The vegetables can be any type of vegetables that you like, such as corn, green beans, carrots, and potatoes. The cheese is a sharp cheddar cheese. The cobbler is baked in the oven until the cornbread is golden brown and the vegetables are tender. This cobbler is sure to be a hit with your family and friends.