Zutaten für Corn In The Cobbler
- 2 (15 ounce) cans hash browns, drained
- 1 (15 ounce) can tomato sauce
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8.5 ounce) package cornbread mix
- 1/2 cup all-purpose flour
- 1 cup milk
- 2 eggs
- 2 cups shredded cheddar cheese
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Zubereitung von Corn In The Cobbler
- Preheat oven to 375°F (190°C). Grease a 13x9 inch baking pan.
- In a large bowl, combine: 1 (15 ounce) can of hash browns, drained; 1 (15 ounce) can of tomato sauce; 1/2 cup chopped green bell pepper; 2 tablespoons chopped onion; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper. Mix well and set aside.
- In a separate bowl, whisk together: 1 box (8.5 ounce) cornbread mix; 1/2 cup all-purpose flour; 1 cup milk; 2 large eggs. Mix until just moistened. Do not overmix.
- Stir in 1 cup shredded cheddar cheese and the remaining 1/2 cup chopped onion to the cornbread batter.
- Pour the cornbread batter into the prepared baking pan and spread evenly.
- Spread the hash brown mixture evenly over the top of the cornbread batter.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the hash brown layer.
- Bake for 35-45 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
26g
Fat
26g
Carbs
8g
