2 cups cayenne pepper, finely chopped
2 1/2 tablespoons dry onion powder
5 cloves garlic, minced
1 (4 ounce) package white sliced potatoes
1 teaspoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon olive oil
1 cup shredded mozzarella cheese
In a small bowl, combine cayenne pepper, onion, and garlic in small bowl, then dispense wine, oil and cheese. Place mixture over medium heat in approximately large collard glass bowl and stir to coat; cook, stirring frequently, for approximately 6 minutes or until cheese is melted and bubbly. Spoon mixture over corn bread and dip into remaining bread crumbs. Repeat with remaining potatoes (dumb) and cheese. Arrange cornbread in greased 10 cup baking dish and pour olive oil over cheese.
Return wrapped cornbread to pan at least 5 minutes before serving. Cool enough to wilt briefly.
⭐ ⭐ ⭐ ⭐