Adapted from FamilyFun Magazine
Ingredients:
for the filling
1 large baking potato, peeled and cut into 1/2" dice
3 cups of frozen peas and carrots
1/2 cup each broccoli and cauliflower florets, diced butternut squash, frozen corn (or whatever else you have in your freezer/crisper)
3 1/2 tablespoons unsalter butter
1 large onion, quartered and thinly sliced
3 tablespoons of flour
1 1/2 cups warmed vegetable broth (can use bouillon)
1 cup milk
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper
1 teaspoon thyme
1/3 cup grated parmesan and romano
For the topping:
3/4 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1 large egg, beaten
1 tablespoon oil
1/2 teaspoon salt
Instructions:
1. Heat the oven to 400º. Place the potato, carrots, peas, broccoli, corn, and squash in
a medium-size pot and fill it with enough water to cover the vegetables plus one
inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue
boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them
2. Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the
onion and mushrooms and sauté them, stirring often, until they're soft, about 4
minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds.
Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to
stir until the sauce thickens, about 4 minutes.
3. Add the vegetables to the sauce and stir well. Add more salt and pepper, if desired,
then stir in the Parmesan and bring the filling to a simmer. Thin it with water if its
consistency is thicker than potato soup. Transfer the filling to a casserole dish.
4. Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal,
sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly
blended. Spread the batter over the filling. Bake the cobbler until the top is golden
brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before
serving.
Serves 8.