Vegetable Cobbler

from Laurel’s Kitchen by Robertson, Flinders, & Godfrey, p. 251

4 cups cooked vegetables or very thick soup (LL note: I used 3 parsnips, 3 leeks, 1 turnip, 3 ribs of kale, and 1 big carrot)
1 1/2 cups stock
Herbs and seasonings to taste (LL note: I used 1/2 teaspoon of salt, quite a bit of black pepper, and about 2T minced parsley)
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 cup cornmeal (try swapping out other flours)
2 eggs, beaten
1 cup milk or broth

Preheat oven to 425.
Heat vegetables in stock, and pour them into a greased 9”x13” baking dish.
Stir dry ingredients together. Add eggs and milk (or broth) and mix just until ingredients are well distributed. (LL note: add the eggs first and only enough broth to make it the consistency of muffin batter.)
Spread batter over top of vegetables. Bake for 20 to 25 minutes. Sprinkle with cheese if desired.