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


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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


  • 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.

Printable Recipe Card

About Tomato Cobbler

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

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