Beddar with Cheddar Corn Bread Stew

Submitted by:

Cold days seem a lot brighter with this sunny stew warming your home!

  • Servings: 6
  • Cook: 20 minutes

Beddar with Cheddar Corn Bread Stew

What you need

  • 1pkg.
    (14 oz.) Johnsonville® Beddar with Cheddar Smoked Sausage
  • 3cups
    chicken stock
  • 1cup
    mushrooms, sliced
  • 1cup
    broccoli florets
  • 1cup
    cauliflower florets
  • 1cup
    potatoes, peeled and cubed
  • 1large
    red onion, cut in small wedges
  • 1/3cup
    cold water
  • 1/3cup
    cornstarch
  • 1cup
    cheddar cheese, shredded and divided
  • 1pkg.
    (8.5 oz.) corn muffin mix

Preparation

  • 1
    Cut sausage into 1/4" slices and set aside.
  • 2
    In a large saucepan or Dutch oven, bring broth to a boil.
  • 3
    Add vegetables, continue to cook for 10 minutes or until vegetables are crisp and tender.
  • 4
    In a small bowl, combine water and cornstarch. Stir until smooth.
  • 5
    Add to vegetables, continue to cook and stir for 2 minutes or until thickened.
  • 6
    Stir in 1/2 cup of cheese and sausage.
  • 7
    Spoon mixture into a greased 2 1/2 qt. baking dish.
  • 8
    In a small bowl, mix corn muffin mix according to package directions.
  • 9
    Spoon batter over the surface of vegetable/sausage mixture.
  • 10
    Add remaining cheese to batter.
  • 11
    Bake at 400°F for 20-25 minutes or until corn bread is golden brown.

Beddar with Cheddar Corn Bread Stew