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Corn Cobbler

By: Vivian Hippert

"While thinking of a shortcut for what we Pennsylvania Dutch call 'Corn Pie', I thought of using biscuit mix instead of pied dough. I tried my version on some friends who were visiting, and they scraped the dish clean!"

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Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 cups diced peeled potatoes
1/2 cup chopped onion
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups water
4 cups fresh corn
2 3/4 cups milk, divided
1/4 cup sliced green onions
2 tablespoons minced fresh parsley
6 hard-cooked eggs, sliced
3 cups biscuit mix

Directions

Place potatoes, onion, salt, pepper and water in a large saucepan. Bring to a boil and boil, uncovered, for 5 minutes. Add corn; return to boiling and boil for 2 minutes. Drain. Add 1-3/4 cups milk, green onions and parsley.
Pour into a greased 13-in. x 9-in.x 2-in. baking dish. Top with eggs. Mix biscuit mix and remaining milk until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450 degrees F for 13-15 minutes or until done.

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