Corn In The Cobbler - cooking recipe

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

Preparation

In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire 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 the remaining onion.
Spread batter into a greased 13 x 9-inch pan.
Spread hash mixture evenly over top.
Sprinkle with remaining cheese.
Bake, uncovered, at 375\u00b0F for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan.