57626 recipes created | Permalink | Dark Mode | Random

Baked Corn Bread II Recipe

Ingredients

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

Directions

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.