Beddar with Cheddar Corn Bread Stew
Beddar with Cheddar Corn Bread Stew
Cold days seem a lot brighter with this sunny stew warming your home!
Ingredients
-
1
package
(14 ounces) JOHNSONVILLE Beddar with Cheddar Smoked Sausage
-
3
cups
chicken stock
-
1
cup
mushrooms, sliced
-
1
cup
broccoli florets
-
1
cup
cauliflower florets
-
1
cup
potatoes, peeled and cubed
-
1
large
red onion, cut in small wedges
-
1/3
cup
cold water
-
1/3
cup
cornstarch
-
1
cup
Cheddar cheese, shredded and divided
-
1
package
(8.5 ounces) corn muffin mix
REVIEWS
Directions
-
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 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 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 minutes or until corn bread is golden brown.
