CORN IN THE COBBLER

Corn in the Cobbler image

Canned goods and cornbread mix combine in this golden brunch bake that even my parents loved. It makes a lot, so I often freeze half.&emdash;Judith Taylor, North Attleboro, Massachusetts

Provided by Taste of Home

Time 55m

Yield 16-16 servings.

Number Of Ingredients 12

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Ingredients

1 can (15 ounces) corned beef hash
2 cans (8 ounces each) tomato sauce
1/2 cup diced green pepper
2 tablespoons plus 1 teaspoon dried minced onion, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1 cup all-purpose flour
1 cup whole milk
2 large eggs, beaten
2 cups shredded cheddar cheese, divided

Steps:

In a large bowl, combine hash, tomato sauce, green pepper, 2 tablespoons 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 remaining onion., Spread batter into a greased 13x9-in. baking dish. Spread hash mixture evenly over top. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 35 minutes or until cornbread layer is golden brown and pulls away from the sides of the pan.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.