Tomato Cobbler

Karen Sills


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


★★★★★ 2 votes

15 Min
30 Min


  • 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
  • 1/4 tsp
  • 6 oz. pkg
    mexican cornbread mix
  • 1/3 c
    self rising flour
  • 1 pkg
    fresh take italian parmesan recipe, by kraft
  • 2 stick

How to Make Tomato Cobbler


  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.

Printable Recipe Card

About Tomato Cobbler

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

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