Corn in the Cobbler

5.0(5)

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.

by MarieRynr·published 2003-09-10

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Breakfast

Servings

(12–16)

Total time

45 min

prep 10 min

Calories / serving

238 kcal

Ingredients (12)

serves

1 (15 ounce) can corn beef hashcorn
2 (8 ounce) cans tomato saucetomato-sauce
1/2 cup diced green pepperbell-pepper
7 teaspoons dried onion flakes, dividedonion-flake
2 tablespoons Worcestershire sauceworcestershire
1/2 teaspoon saltsalt
1/4 teaspoon pepperpepper
1 (8 1/2 ounce) package cornbread-muffin mix
1 cup all-purpose flourflour
1 cup milkmilk
2 eggs, beatenegg
2 cups shredded cheddar cheese, dividedcheddar

Instructions (7 steps)

01In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
02In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
03Add 1 cup cheese and the remaining onion.
04

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Rich recipe — supports nutrition-aware planning.