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 potatoes, peeled and cubed
• 1 lg. red onion, cut in small wedges
• 1/3 cup cold water
• 1/3 cup cornstarch
• 1 cup shredded cheddar cheese, divided
• 1 pkg. (16 oz.) Johnsonville® Beddar with Cheddar Smoked Sausage
• 1 pkg. (8.5 oz.) corn muffin mix

Beddar with Cheddar Corn Bread Stew Directions

Cut sausage into 1/4" slices and set aside. In a large saucepan or Dutch oven, 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 stir for 2 minutes or until thickened. Stir in 1/2 cup of cheese and sausage. Spoon mixture into a greased 2 1/2 qt. 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 vegetable/sausage mixture. Bake at 400°F for 20-25 minutes or until corn bread is golden brown.