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tomato cobbler

(2 ratings)
redhotchilipeppers avatar
Recipe by
Karen Sills
@redhotchilipeppers
Harrisiville, MS

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

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For tomato cobbler

  • 1 c
    fennel, diced, white part only
  • 2 Tbsp
    olive oil
  • 3 14.5 oz. can
    hunts petite diced tomates
  • 5.5 oz. can
    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

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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