Beddar With Cheddar Cornbread Stew

• 14 ounces JOHNSONVILLE(R) Beddar with Cheddar Smoked Sausage 1 package
• 3 cups chicken stock
• 1 cup mushrooms sliced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup potatoes peeled and cubed
• 1 red onion cut in small wedges
• 1/3 cup cold water
• 1/3 cup cornstarch
• 1 cup cheddar cheese shredded and divided
• 8 1/2 ounces corn muffin mix 1 package

1. Cut sausage into 1/4-inch slices and set aside.
2. In a large saucepan or Dutch oven, bring broth to a boil.
3. Add vegetables, continue to cook for 10 or until vegetables are crisp and tender.
4. In a small bowl, combine water and cornstarch. Stir until smooth.
5. Add to vegetables, continue to cook and stir for 2 or until thickened.
6. Stir in 1/2 cup of cheese and sausage.
7. Spoon mixture into a greased 2-1/2 quart baking dish.
8. In a small bowl, mix corn muffin mix according to package directions.
9. Spoon batter over the surface of vegetable/sausage mixture.
10. Add remaining cheese to batter.
11. Bake at 400u0b0F for 20 to 25 or until corn bread is golden brown.

beddar, chicken stock, mushrooms, broccoli florets, cauliflower florets, potatoes, red onion, cold water, cornstarch, cheddar cheese, corn

Taken from www.yummly.com/recipe/Beddar-with-Cheddar-Cornbread-Stew-514776 (may not work)