Cornbread Corn Cobbler Tuesday, November 14, 2006


2 cups diced peeled potatoes
1/2 cup chopped onion
1 1/2 tsp salt
1/2 tsp pepper
2 cups water
1 14.5 oz can whole kernel corn, drained
1 14.5 oz can cream style corn
3 cups milk, divided
1/4 cup sliced green onions
2 tablespoons minced fresh parsley
6 hard-cooked eggs, diced
3 cups cornmeal mix


Place potatoes, onion, salt, pepper and water in a large saucepan. Bring to a boil and boil, uncovered, for 5 minutes. Drain. Add corn and stir to mix. Add 1 1/2 cups milk, green onions and parsley. Fold in eggs, stirring as little as possible. Pour into a greased 13-in. x 9-in.x 2-in. baking dish. Mix cornmeal mix and remaining milk until smooth; drop by teaspoonfuls onto corn mixture. Bake at 375 deg for 20-25 minutes or until done.


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