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Summer Succotash Cobbler with Cornbread Topping

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Side Dish
Author: Susan Pridmore

Ingredients

Succotash Filling

  • 3 Tbsp mustard butter
  • 1/2 medium yellow onion diced (about 1 cup)
  • 1 small jalapeño pepper seeded and finely diced (a little less than 2 tablespoons)
  • 3 garlic cloves minced 1 tablespoon
  • 2 small zucchini thinly sliced (about 2 cups)
  • 3 cups yellow beans trimmed and sliced into 1" pieces
  • 2 cups corn kernels 2 ears of corn worth
  • 1/2 cup leek confit
  • 1/3 cup dry white wine
  • 1/2 tsp sea salt
  • 1/2 tsp fresh dried oregano
  • 1 tsp dill seed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Gruyere cheese
  • 1 cup halved cherry tomatoes or chopped small tomatoes
  • 2 Tbsp halved kalamata olives

Cornbread Biscuit Topping

  • 1 egg
  • 2/3 cup 2% milk
  • 3 Tbsp melted unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 cup corn flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt

Instructions

Succotash Filling

  • Preheat the oven to 400˚F. Butter an 8" X 10" baking pan.
  • Melt the butter in a large pan over medium heat, and add the onion and jalapeño pepper. Sauté until completely softened and lightly browned, about 3 minutes. Add the garlic and cook for another minute until fragrant.
  • Stir in the zucchini, yellow beans, corn, leek confit, wine, salt, oregano, and dill seed. Cover and simmer for 10 minutes. Remove from the heat and fold in the cheeses, tomatoes and kalamata olives.
  • Using a spatula, scrape the succotash filling into the prepped baking pan. Pour the Cornbread Topping (recipe below) over the top and bake for 20 minutes. Serve warm.

Cornbread Topping

  • Whisk together the egg, milk, and melted butter in a small bowl. (Make sure the butter has cooled off a bit to prevent scrambling the eggs!)
  • Combine the flours, baking powder, and salt in a second, medium bowl. Stir the wet ingredients into the dry until completely mixed in.

Notes

If you don't have any mustard butter tucked in your freezer, use 2 1/2 tablespoons butter and 1/2 tablespoon mustard.