Ingredients
-
1 (15 ounce) can corn beef hash
-
2 (8 ounce) cans tomato sauce
-
1/2 cup diced green pepper
-
7 teaspoons dried onion flakes, divided
-
2 tablespoons Worcestershire sauce
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1 cup all-purpose flour
-
1 cup milk
-
2 eggs, beaten
-
2 cups shredded cheddar cheese, divided
-
1 (8 1/2 ounce) package cornbread-muffin mix
Instructions
- In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
- In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
- Add 1 cup cheese and the remaining onion.
- Spread batter into a greased 13 x 9-inch pan.
- Spread hash mixture evenly over top.
- Sprinkle with remaining cheese.
- Bake, uncovered, at 375°F for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan.