Veggie Cobbler - cooking recipe

Ingredients

For the filling
1 large baking potato, peeled and cut into 3/4 inch dice
1 1/2 cups peeled and thinly sliced carrots
1 1/2 cups frozen peas
1/2 cup broccoli floret
1/2 cup frozen corn kernels
1/2 cup butternut squash, diced
3 1/2 tablespoons unsalted butter
1 large onion, quartered and thinly sliced
1 1/2 cups sliced mushrooms
3 tablespoons flour
1/4 vegetable bouillon cubes dissolved in 1 1/4 c water
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
1/2 teaspoon celery seed
1/3 cup grated parmesan cheese
for the topping
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg, slightly beaten
1 tablspoon oil

Preparation

Preheat oven to 400. Place potato, carrots, peas, broccoli, corn, and squash in a medium pot and fill it with enough water to cover the vegetables plus one inch. Lighly salt the water, bring it to a boil. Then allow the vegetables to continue boiling for 4 minutes. Drain and rinse with cold water and set them aside.
Melt butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and saute them until 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 stir until sauce thickens, about 4 minutes.
Add vegetables to the sauce and stir well. Add more salt and pepper if desired, and stir in Parmesan. Bring filling to a summer. Thin it with water if it becomes thicker than potato soup. Transfer the filling to a casserole dish.
Make the corn bread topping. In a medium bowl, whisk together cornmeal, sugar, baking powder, and salt. Add milk, egg, and oil and stir until evenly blended. Spread the batter over the filling in the casserole dish. Bake until the top is golden brown and sides are bubbly, about 25 minutes.