Corn In The Cobbler

Name: Corn In The Cobbler
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

12 ingredients

7 steps

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

1

In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
2

In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
3

Add 1 cup cheese and the remaining onion.
4

Spread batter into a greased 13 x 9-inch pan.
5

Spread hash mixture evenly over top.
6

Sprinkle with remaining cheese.
7

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.