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Autumn Vegetable Cobbler

  • Yield: 4 servings


  • 1 small onion, peeled and sliced
  • 2 teaspoons olive oil
  • 4 small red potatoes, cubed
  • 2 carrots, chopped
  • One-fourth cup water
  • 2 medium leeks, well rinsed, halved lengthwise and sliced
  • 2 cups chopped spinach or other green
  • 1 cup vegetable broth
  • 2 teaspoons all purpose flour
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon soy sauce
  • One-half teaspoon salt
  • 1 cup all purpose flour
  • One-half cup cornbread mix
  • 1 teaspoon baking powder
  • One-half teaspoon salt
  • One-fourth teaspoon baking soda
  • 2 tablespoons butter, softened
  • Three-fourths cup buttermilk
  • 2 teaspoons honey


  • Preheat the oven to 400 degrees F. Lightly grease an 8-inch baking dish and set aside.
  • Heat the oil in a large saucepan or skillet over medium-high heat. Add the sliced onion and cook, stirring, until tender, about 4 minutes. Add the potato, carrot and water. Cook, stirring constantly, for 2 minutes. Add the leeks and spinach, and cook for three minutes or until the spinach wilts.
  • In a bowl, whisk together the vegetable broth and flour until smooth. Add to the pan with the minced parsley, soy sauce, and salt. Bring to a boil and cook, stirring constantly, for 1 minute. Reduce the heat to low, and simmer, stirring often, until thickened, about 5 minutes. Transfer to the prepared baking dish. Drop the Cornbread Topping by heaping tablespoonfuls onto the vegetables and bake until the crust is golden brown, about 30 minutes.
  • Remove from the oven and serve hot.
  • CORNBREAD TOPPING: In a medium bowl, combine the first 5 ingredients. Cut in the butter with a fork or pastry blender until crumbly. In a small bowl, combine the buttermilk and honey. Add to the cornbread mixture and stir to blend. Use as a topping for the vegetable cobbler.