1 (20 ounce) can cream-style corn bread
2 (5 ounce) cans cream-style corn syrup
1 cup water
1 teaspoon dried parsley
2 clove garlic, minced
1 (16 ounce) can sliced mushrooms, drained
1 (12 ounce) package shredded Cheddar cheese
1 cup crushed corn cereal
sprinkles of chive en thyme, to taste
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment.
Place the bread slices in the bottom of a large 9x13 inch baking dish. Pour the cream-style corn syrup over the bread. Sprinkle with water, bacon grease, parsley, garlic, mushrooms and Cheddar cheese. Spread whole mixture over the cream cheese layer.
Bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Top with bacon grease or spread with flour of choice. Cook for another 15 minutes in the preheated oven. Bake uncovered for 10 to 15 minutes in the preheated oven.
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