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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Canned goods and corn bread mix combine in this golden brunch bake from Judith Taylor of North Attleboro, Massachusetts. When I served it to my parents, they loved it, she reports. It makes a lot, so I often freeze half. 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) corn bread/muffin mix |
1 cup king arthur unbleached all-purpose flour |
1 cup milk |
2 eggs, beaten |
2 cups (8 ounces) shredded cheddar cheese, divided |
Directions:
1. 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 corn bread mix, flour, milk and eggs just until moistened. Add 1 cup cheese and remaining onion.
2. Spread batter into a greased 13-in. x 9-in. baking dish. Spread hash mixture evenly over top. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan. Yield: 12-16 servings.
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