SUMMER VEGETABLE COBBLER
Here's a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. - Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 354 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 938mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.
GARDEN VEGETABLE CORNBREAD
When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread-it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! -Kim Moyes, Kenosha, Wisconsin
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 367mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CHICKEN, VEGETABLE AND CORNBREAD COBBLER
Make and share this Chicken, Vegetable and Cornbread Cobbler recipe from Food.com.
Provided by katybugkaren
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 541, Fat 25.4, SaturatedFat 6.2, Cholesterol 101.5, Sodium 701.5, Carbohydrate 56.9, Fiber 7.1, Sugar 11.5, Protein 22.4
SPICED BEEF CORN BREAD COBBLER
Categories Ginger Tomato Bake Kid-Friendly Quick & Easy Cheddar Ground Beef Cornmeal Spice Winter Cinnamon Gourmet Small Plates
Yield Makes 4 (main course) servings
Number Of Ingredients 18
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.
CORNBREAD-APPLE COBBLER
Cozy up to a sweet cobbler made easier with a muffin mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 400, Carbohydrate 73 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 0 g
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