tomato cobbler

Name: Tomato Cobbler
Prep time: 15 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 cup(s) fennel, diced, white part only; 2 tablespoon(s) olive oil; 3 14.5 oz. can(s) hunts petite diced tomates; 5.5 oz. can(s) v8 juice; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 6 oz. package(s) mexican cornbread mix; 1/3 cup(s) self rising flour; 1 package(s) fresh take italian parmesan recipe, by kraft; 2 stick(s) butter

(2 RATINGS)

65 Pinches 1 Photo

Karen Sills

Harrisiville, MS

Updated on Jan 18, 2013

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

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield Eight

Ingredients

1 cup fennel, diced, white part only
2 tablespoons olive oil
3 14.5 oz. cans hunts petite diced tomates
5.5 oz. cans v8 juice
1 teaspoon salt
1/4 teaspoon pepper
6 oz. packages mexican cornbread mix
1/3 cup self rising flour
1 package fresh take italian parmesan recipe, by kraft
2 sticks butter

How To Make tomato cobbler

Step 1

Preheat oven to 350. Spray a 13 by 9 dish, set aside.

Step 2

In a skillet over medium-low heat add the oil and saute the fennel for 5 minutes.
Step 3

In prepared dish add the three cans of tomatoes, the V8 juice, and the salt and pepper. Top with the fennel.
Step 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.
Step 5

Sprinkle the cornbread mixture over the tomatoes. Slice the butter and place all over the top of the cornbread mixture.
Step 6

Bake 20 to 25 minutes.
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