Beddar with Cheddar Corn Bread Stew
by Sam Moody
serves: 6
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Beddar with Cheddar Corn Bread Stew |
| Ingredients: |
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3 cups |
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chicken stock |
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1 cup |
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sliced mushrooms |
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1 cup |
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broccoli florets |
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1 cup |
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cauliflower florets |
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1 cup |
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potaties, peeled and cubed |
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1 large |
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red onion, cut in small wedges |
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1/3 cup |
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cold water |
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1/3 cup |
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cornstarch |
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1 cup |
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shredded cheddar cheese, divided |
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16 oz |
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Johnsonville Beddar with Cheddar Smoked sausage |
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1 pkg |
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8.5 oz, corn muffin mix |
| Directions: |
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Preheat oven to 400F.
Cut sausage into 1/4 in slices and set aside.
In a large saucepan or Dutch ove, bring broth to a boil. Add vegetables, continue to cook for 10 minutes or until vegetables are crisp and tender.
In a small bowl, combine water and cornstarch. Stir until smooth. add to vegetables, continue to cook and sttir for 2 minutes or until thickened.
Stir in 1/2 cup of cheese and sausage. Spoon misture into creased 2 1/2 quart baking dish.
In a small bowl, mix corn muffin mix according to package directions. Add remaining cheese to batter. Spoon batter over the surface of the vegetabel/sausage mixture.
Bake for 20-25 minutes or until corn bread is golden brown.
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