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Corn in the Cobbler

 Corn in the Cobbler
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."
12-16 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.

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Corn in the Cobbler (continued)

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