Native Americans used vegetables like ramps (wild onion), hominy, pumpkin and what is called the “three sisters” of Native American cuisine: corn, beans, and squash. Our chefs have taken up the challenge to combine them into a traditional meal. This cobbler is the perfect way to highlight of the Native American three sisters and meld their flavors together. Try this out at home, and then see what our Culinary team can do with your next new product challenge.
2 Tbsp olive oil
3 cups red onions, thinly sliced
2 cups red bell pepper, diced
¼ cup all-purpose flour
2 cups black-eyed peas, drained and rinsed
4 cups butternut squash, peeled and cut into 1-inch pieces
2 Tbsp tomato paste
4 cloves garlic, minced
2–3 sprigs each of thyme, rosemary, sage, and marjoram, tied together with twine
3 Tbsp Dijon mustard
4 cups Swiss chard, coarsely chopped
2 cups corn kernels
1 ½ tsp. Chipotle pepper sauce
1 cup milk
2 Tbsp chopped fresh sage
1 cup all-purpose flour
1 cup finely ground yellow cornmeal
1 ½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
1 large egg
Heat oil in 5-qt. Dutch oven over medium heat. Add onions, and cook 7 to 10 minutes, or until very brown. Add bell pepper, and cook 3 minutes more, or until bell pepper is softened. Sprinkle mixture with flour, and stir to coat. Cook 2 minutes, stirring constantly.
Stir in beans, squash, tomato paste, garlic, and herb bundle; cover mixture with water and bring to a boil. Reduce heat to mediumlow, and simmer 15 to 20 minutes, or until mixture is almost dry and squash is soft. Stir in remaining filling ingredients and set aside to cool slightly.
Warm milk in small saucepan until hot to touch. Remove from heat, and stir in sage. Cool 15 minutes.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Whisk together egg and cooled milk mixture in large bowl. Stir in cornmeal mixture.
Preheat oven to 425°F. Remove herb bundle from filling. Place filling in a 8×11 baking dish. Using a cookie scoop, or roll out on floured work surface, cut topping into rounds, and place rounds over Filling, covering completely. Bake uncovered 15 minutes, or until topping is golden brown.