Publisher Photo
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/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-boiled large eggs, sliced
  • 3 cups biscuit mix

Directions

Place potatoes, onion, salt, pepper and water in a large saucepan. Bring to a boil and boil, uncovered, for 5 minutes. Add corn; return to boiling and boil 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. Mix biscuit mix and remaining milk until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450° for 13-15 minutes or until done. Yield: 6-8 servings.
Originally published as Corn Cobbler in Bountiful Harvest Cookbook 1994, p29

Nutritional Facts

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

  • 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-boiled large eggs, sliced
  • 3 cups biscuit mix
  1. Place potatoes, onion, salt, pepper and water in a large saucepan. Bring to a boil and boil, uncovered, for 5 minutes. Add corn; return to boiling and boil 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. Mix biscuit mix and remaining milk until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450° for 13-15 minutes or until done. Yield: 6-8 servings.
Originally published as Corn Cobbler in Bountiful Harvest Cookbook 1994, p29

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