Corn in the Cobbler Recipe

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Canned goods and corn bread mix combine in this golden brunch bake from Judith Taylor of North Attleboro, Massachusetts. "When I served it to my parents, they loved it," she reports. "It makes a lot, so I often freeze half."
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12-16 servings


  • 1 can (15 ounces) corned beef hash
  • 2 cans (8 ounces each) tomato sauce
  • 1/2 cup diced green pepper
  • 2 tablespoons plus 1 teaspoon dried minced onion, divided
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 eggs, beaten
  • 2 cups (8 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 slice: 210 calories, 9g fat (5g saturated fat), 55mg cholesterol, 498mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 9g protein.


  1. In a large bowl, combine hash, tomato sauce, green pepper, 2 tablespoons onion, Worcestershire sauce, salt and pepper; set aside. In another bowl, combine the corn bread mix, flour, milk and eggs just until moistened. Add 1 cup cheese and remaining onion.
  2. Spread batter into a greased 13-in. x 9-in. baking dish. Spread hash mixture evenly over top. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan. Yield: 12-16 servings.
Originally published as Corn in the Cobbler in Quick Cooking March/April 2001, p15

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