Corn In The Cobbler Recipe

Name: Corn In The Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can corn beef hash; 2 (8 ounce) cans tomato sauce; 1/2 cup diced green pepper; 7 teaspoons dried onion flakes, divided; 2 tablespoons Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (8 1/2 ounce) package cornbread-muffin mix; 1 cup all-purpose flour; 1 cup milk; 2 eggs, beaten; 2 cups shredded cheddar cheese, divided

Servings: persons

1 (15 ounce) can corn beef hash
2 (8 ounce) cans tomato sauce
1/2 cup diced green pepper
7 teaspoons dried onion flakes, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 1/2 ounce) package cornbread-muffin mix
1 cup all-purpose flour
1 cup milk
2 eggs, beaten
2 cups shredded cheddar cheese, divided

1
In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
2
In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
3
Add 1 cup cheese and the remaining onion.
4
Spread batter into a greased 13 x 9-inch pan.
5
Spread hash mixture evenly over top.
6
Sprinkle with remaining cheese.
7
Bake, uncovered, at 375u00b0F for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can corn beef hash, 2 (8 ounce) cans tomato sauce, 1/2 cup diced green pepper, 7 teaspoons dried onion flakes, divided, and more.

Yes, Corn In The Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn In The Cobbler

How did you like this recipe?

Frequently Asked Questions