2 tablespoons olive oil
1 (14 ounce) can crushed corn
6 cups sliced fresh mushrooms
4 eggs, lightly beaten
1 1/2 cups cornbread flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup water
1 (.25 ounce) packet dry onion soup mix
1 cup canned spaghetti sauce
2 tablespoons tomato sauce
4 slices Swiss cheese
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, whisk together olive oil, crushed corn, mushrooms, eggs, cornbread flour, salt, baking powder and water. Mix together well. Stir together. Spread 1/4 cup of the mixture into a 9x5 inch loaf pan. Set aside to cool for about an hour.
Heat oil in a small skillet over medium-high heat. Stir in the mushrooms and cook for 2 minutes, stirring constantly. Remove mushrooms, place under the hot oil. Fry 1 minute longer, or until golden. Remove mushrooms with a slotted spoon and spoon over the bread mixture.
Arrange the mushrooms on a small plate. Fill bread mixture with the mushroom mixture and sprinkle cheese over the top. Spoon remaining mushroom mixture over the top of the mushrooms, placing 2 inches from the edges of the top loaf pan.
Bake in preheated oven for 6 minutes, or until crust is golden brown. Let cool. Serve warm or cold.