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Corn Cobbler
Ingredients:
2 c, diced peeled potatoes
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. water
4 c. fresh corn
2 3/4 c. milk, divided
1/4 c. sliced green onion
2 Tbs. minced fresh parsley
6 hard-cooked eggs, sliced
3 c. biscuit/baking mix
2 c, diced peeled potatoes
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. water
4 c. fresh corn
2 3/4 c. milk, divided
1/4 c. sliced green onion
2 Tbs. minced fresh parsley
6 hard-cooked eggs, sliced
3 c. biscuit/baking mix
Directions:
Place potatoes, onion, salt, pepper and water in a large saucepan. Bring to a boil and boil, uncovered, for 5 minutes. Add corn; return to boiling and boil for 2 minutes. Drain. Add 1 3/4 c. milk, green onions and parsley. Pour into a greased 13x9x2" baking dish. Top with eggs. Mix biscuit mix and remaining milk until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450 for 13-15 minutes or until golden brown.
Makes 6-8 Servings
Place potatoes, onion, salt, pepper and water in a large saucepan. Bring to a boil and boil, uncovered, for 5 minutes. Add corn; return to boiling and boil for 2 minutes. Drain. Add 1 3/4 c. milk, green onions and parsley. Pour into a greased 13x9x2" baking dish. Top with eggs. Mix biscuit mix and remaining milk until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450 for 13-15 minutes or until golden brown.
Makes 6-8 Servings
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