Post by MarieAlice on May 3, 2003 6:39:40 GMT -6
Corn in the Cobbler
1 can (15 0z) corned beef hash
2 cans (8 oz) tomato sauce
1/2 cup diced green pepper
2 TBS plus 1 tsp dry minced onion, divided
2 TBS worchestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 package ( 8 1/2 oz) cornbread mix
1 cup all purpose flour
1 cup milk
2 eggs, beaten
2 cups shredded cheddar cheese, divided
In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, worchestershire 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 13X9X2 inch paking dish. Spread hash mixture evenly over top, sprinkle with remaining cheese. Bake, uncovered at 375*F for 35 minutes or until cornbread layer is golden brown and pulls away from the sides of the pan. Serves 12 - 16.
1 can (15 0z) corned beef hash
2 cans (8 oz) tomato sauce
1/2 cup diced green pepper
2 TBS plus 1 tsp dry minced onion, divided
2 TBS worchestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 package ( 8 1/2 oz) cornbread mix
1 cup all purpose flour
1 cup milk
2 eggs, beaten
2 cups shredded cheddar cheese, divided
In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, worchestershire 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 13X9X2 inch paking dish. Spread hash mixture evenly over top, sprinkle with remaining cheese. Bake, uncovered at 375*F for 35 minutes or until cornbread layer is golden brown and pulls away from the sides of the pan. Serves 12 - 16.