Corn in the Cobbler

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

(5)

Recipe by MarieRynr

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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READY IN: 45mins

SERVES: 12-16

UNITS: US

INGREDIENTS

Nutrition

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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