Name: Corn in the Cobbler
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12-16 serving(s)
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

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Recipe by MarieRynr

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Canned goods and corn bread mix combine in this golden brunch bake I got from an old Taste of Home Magazine. It makes a lot, so I often freeze half of it.

Ready In:: 45mins
Serves:
Units:

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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

directions

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

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RECIPE MADE WITH LOVE BY

@MarieRynr

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@MarieRynr

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"Canned goods and corn bread mix combine in this golden brunch bake I got from an old Taste of Home Magazine. It makes a lot, so I often freeze half of it."

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review by jaleenasmom

7/7/2011

Really yummy!

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review by Cathy-O

6/24/2007

I am delighted that I came upon your recipe! My family absolutely loves this. Looks really attractive too! I was keen to use use up a half can of corn beef in my fridge and this popped up. I supplemented some cooked seasoned ground beef for the remainder of the 15 ounces called for. Fried some chopped onion, capsicum, then add the cornbeef and the ground beef, some ketchup and worcestshire and some water to loosen consistency. I didn't have 2 cans of tomato sauce. Used Mike Garcia's #83625 cornbread to go with this. The only thing I will do differently next time is to make the meat topping a bit spicy (will add 1/2 tsp chillie flakes and 1 tsp chopped garlic) to suit our Indian palate. I also plan to try this out with a spicy-sweet shrimp mixture instead of hash. Suddenly a myriad of possibilities are open to me! The cheddar really enhances it. Thanks a ton!

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review by jts_mom

1/8/2005

Great dish on this cold & snowy eve. I only added 1 Tbs of Worcestershire & added some onion powder,since the kids can't see it.Everyone liked it even my picky 7 yr old.It only cost about $2 to make,love that!

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photo by truebrit

12/17/2004

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photo by truebrit

12/17/2004

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