Tuesday, December 23, 2014

Cornbread and Mushrooms #Vegetarian

So I made this:

Cornbread Souffle
In a 2-quart casserole dish mix the following:
  • 1 can creamed corn
  • 1 can undrained whole kernel corn
  • 1 stick melted butter or margarine
  • 4 eggs
  • 1 box Jiffy corn muffin mix
Bake at 350F for 1 hour.

But I used whole kernel corn with green and red peppers in, and I also chopped up some cooked broccoli and stirred that in.

While that was cooking, I cooked sliced mushrooms and onions in margarine until the onion was soft and the mushrooms were browning. Then I stirred in some flour, then some red wine, and topped the casserole with that.

Satisfactory, as Nero Wolfe would say.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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