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!


Featured Pinch Tips Video

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

Directions Step-By-Step

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

About this Recipe

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