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Categories:
Beddar chicken stock mushrooms broccoli florets cauliflower florets potatoes red onion cold water cornstarch Cheddar cheese corn
Viewed: 29 - Published at: 5 years agoIngredients
- 14 ounces JOHNSONVILLE(R) Beddar with Cheddar Smoked Sausage 1 package
- 3 cups chicken stock
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup potatoes peeled and cubed
- 1 red onion cut in small wedges
- 1/3 cup cold water
- 1/3 cup cornstarch
- 1 cup cheddar cheese shredded and divided
- 8 1/2 ounces corn muffin mix 1 package
Method
- Cut sausage into 1/4-inch slices and set aside.
- In a large saucepan or Dutch oven, bring broth to a boil.
- Add vegetables, continue to cook for 10 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 stir for 2 or until thickened.
- Stir in 1/2 cup of cheese and sausage.
- Spoon mixture into a greased 2-1/2 quart baking dish.
- In a small bowl, mix corn muffin mix according to package directions.
- Spoon batter over the surface of vegetable/sausage mixture.
- Add remaining cheese to batter.
- Bake at 400°F for 20 to 25 or until corn bread is golden brown.
