Tomato Cobbler

Karen Sills

By
@redhotchilipeppers

Want a new way to enjoy tomatoes? Want a recipe with a little twist? Try this recipe and make your taste buds sing!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
Eight
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 c
fennel, diced, white part only
2 Tbsp
olive oil
3 14.5 oz. can(s)
hunts petite diced tomates
5.5 oz. can(s)
v8 juice
1 tsp
salt
1/4 tsp
pepper
6 oz. pkg
mexican cornbread mix
1/3 c
self rising flour
1 pkg
fresh take italian parmesan recipe, by kraft
2 stick
butter

Step-By-Step

1Preheat oven to 350. Spray a 13 by 9 dish, set aside.
2In a skillet over medium-low heat add the oil and saute the fennel for 5 minutes.
3In prepared dish add the three cans of tomatoes, the V8 juice, and the salt and pepper. Top with the fennel.
4In a large bowl combine the cornbread mix, the flour and all the cheese, bread crumbs that came with the Fresh Take by Kraft.
5Sprinkle the cornbread mixture over the tomatoes. Slice the butter and place all over the top of the cornbread mixture.
6Bake 20 to 25 minutes.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Italian