Roasted Vegetable Cornbread Cobbler

Name: Roasted Vegetable Cornbread Cobbler
Ingredients: FOR THE VEGETABLES:; 2 whole Large Red Potatoes, Cut Into 1-inch Cubes; 2 whole Sweet Potatoes, Peeled And Cut Into 1-inch Cubes; 3 whole Large Carrots, Peeled And Cut Into 1-inch Cubes; 2 whole Large Parsnips, Peeled And Cut Into 1-inch Cubes; 2 cups Brussels Sprouts, Halved; 1/4 cups Olive Oil; 1 Tablespoon Herbes De Provence; 2 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; FOR THE CORNBREAD:; 2 cups All-purpose Flour; 1/2 cups Yellow Cornmeal; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 2 Tablespoons Unsalted Butter, melted; 1/3 cups Packed Brown Sugar; 2 whole Eggs; 1/2 cups Whole Milk; 1/4 cups Sour Cream; 2 Tablespoons Vegetable Oil; 2 Tablespoons Honey

23 ingredients

6 steps

Ingredients

FOR THE VEGETABLES:
2 whole Large Red Potatoes, Cut Into 1-inch Cubes
2 whole Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
3 whole Large Carrots, Peeled And Cut Into 1-inch Cubes
2 whole Large Parsnips, Peeled And Cut Into 1-inch Cubes
2 cups Brussels Sprouts, Halved
1/4 cups Olive Oil
1 Tablespoon Herbes De Provence
2 teaspoons Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
FOR THE CORNBREAD:
2 cups All-purpose Flour
1/2 cups Yellow Cornmeal
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
2 Tablespoons Unsalted Butter, melted
1/3 cups Packed Brown Sugar
2 whole Eggs
1/2 cups Whole Milk
1/4 cups Sour Cream
2 Tablespoons Vegetable Oil
2 Tablespoons Honey

Directions

1

For the vegetables:
2

Preheat the oven to 375°F. Toss everything together in a large bowl to combine. Pour the vegetables into a 9 by 6-inch baking dish and roast for 15 minutes.
3

For the cobbler:
4

Meanwhile, whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine.
5

Whisk together the butter and brown sugar in a small bowl until it forms a thick slurry. Whisk the eggs in another large bowl. One at a time, whisk the milk in the eggs, then sour cream, then vegetable oil, then honey, and finally the butter-sugar slurry into the eggs. Add the dry ingredients to the wet mixture and stir until fully incorporated.
6

When the vegetables have baked for 15 minutes, take out of the oven. Using an ice cream scoop, scoop balls of dough over the vegetables to cover. Bake for another 40 to 45 minutes, until the vegetables are tender and the cornbread is golden brown. If the top begins to brown too quickly, cover loosely with aluminum foil.