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Corn Cobbler

 Corn Cobbler
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!
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 398 calories, 15 g fat (5 g saturated fat), 170 mg cholesterol, 1,112 mg sodium,

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Corn Cobbler (continued)

Nutritional Facts: 56 g carbohydrate, 4 g fiber, 14 g protein.