Publisher Photo
While thinking of a shortcut for what we Pennsylvania Dutch call "Corn Pie", I thought of using biscuit mix instead of pied dough. I tried my version on some friends who were visiting, and they scraped the dish clean!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 2 cups diced peeled potatoes
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups water
  • 4 cups fresh corn
  • 2-3/4 cups milk, divided
  • 1/4 cup sliced green onions
  • 2 tablespoons minced fresh parsley
  • 6 hard-cooked eggs, sliced
  • 3 cups biscuit/baking mix

Nutritional Facts

3/4 cup: 398 calories, 15g fat (5g saturated fat), 170mg cholesterol, 1112mg sodium, 56g carbohydrate (11g sugars, 4g fiber), 14g protein.


  1. In a large saucepan, place the potatoes, onion, salt, pepper and water. Bring to a boil. Cook, uncovered, for 5 minutes. Add the corn; return to a boil and cook for 2 minutes. Drain. Add 1-3/4 cups milk, green onions and parsley.
  2. Pour into a greased 13-in. x 9-in. baking dish. Top with eggs. Combine the baking mix and remaining milk just until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450° for 13-15 minutes or until a toothpick comes out clean. Yield: 6-8 servings.
Originally published as Corn Cobbler in Bountiful Harvest Cookbook 1994, p29

Reviews for Corn Cobbler

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image