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| Beddar with Cheddar Corn Bread Stew | |||||
| Ingredients: | |||||
| 3 cups | chicken stock | ||||
| 1 cup | sliced mushrooms | ||||
| 1 cup | broccoli florets | ||||
| 1 cup | cauliflower florets | ||||
| 1 cup | potaties, peeled and cubed | ||||
| 1 large | red onion, cut in small wedges | ||||
| 1/3 cup | cold water | ||||
| 1/3 cup | cornstarch | ||||
| 1 cup | shredded cheddar cheese, divided | ||||
| 16 oz | Johnsonville Beddar with Cheddar Smoked sausage | ||||
| 1 pkg | 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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