Cornbread Vegetable Cobbler Recipes

Steps:

• Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers., Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in. square baking dish., For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.
• Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
• Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.

Steps:

• Heat oven to 375°F. Grease 8-inch square or round glass baking dish with shortening or cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Gently stir in remaining filling ingredients with wooden spoon. Cook about 5 minutes, stirring occasionally, until apples are tender. Pour into baking dish.
• In medium bowl, stir together cornbread topping ingredients. Spread over apples, covering them completely.
• Bake 20 to 25 minutes or until topping is golden brown.

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• Pour blackberries into slow cooker. Sprinkle berries with flour and 3 tablespoons of the sugar; stir gently to coat. In small bowl, mix remaining sugar, melted butter, cornbread mix and cinnamon. Spread dough on top of blackberries.
• Cover; cook on High heat setting 2 to 3 hours or until dough on top is set and blackberries are saucy. To serve, spoon hot cake from slow cooker, and top with ice cream or whipped cream.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
• Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.
• While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.
• Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.
• Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
• Serve cobbler warm.

Steps:

• Spray with Pam or the equivalent.
• Filling: Toss the blueberries with the 1/2 cup sugar or more and lemon juice. Pour into a 13X9 inch oval baking dish.
• Topping: Combine the cornmeal, flour, 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together.
• Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 minutes or until the filling is bubbly and the topping is firm.

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.

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet.
• Add chicken and onion; sauté for 3-4 minutes until tender.
• Sprinkle with Cajun seasoning and flour.
• Stir to combine.
• Whisk in water.
• Bring to boil.
• Add corn, lima beans, and carrots.
• Bring to a simmer.
• Reduce heat to low.
• Cook covered for 15 minutes.
• Pour into a 2-quart casserole dish.
• Combine cornbread mix, milk and egg; mix well.
• Drop by spoonfuls over chicken mixture.
• Spread gently to cover, leaving a 1/2-inch border.
• Bake 20 minutes or until cornbread is golden brown and filling is bubbly.