Yes, even a meat lover would enjoy this recipe! The sweetness of the corn and the cornbread really made this delicious. A nice hearty (but not heavy) breakfast to start your day.
Provided by Joanna Gotwald
Categories Casseroles
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 425 degrees Grease a 9x13 baking dish or for a thicker casserole use a 2 quart high side casserole dish.
- 2. Cook broccoli in the microwave in 1 tbsp. of water, cover and cook for 2 minutes and 45 sec. Remove from microwave, uncover, rinse quickly with cold water to stop the cooking process and allow to drain well.
- 3. Cook Crumbles in the microwave for 2 minutes, stir sprinkle with 1 tsp. of Emeril's Essence seasoning and cook for another 2 minutes or until heated through. Set aside.
- 4. Brown onions and mushrooms in 1 Tbsp butter. Add the broccoli pieces and toss to mix all together. Remove from heat and set aside.
- 5. Mix cornbread mix, sour cream, eggs, milk, cream style corn and 1/4 bell pepper together in a bowl. Pour half of the mix in to the 9x13 baking dish or 2 quart casserole dish.
- 6. Top the cornbread with the morningstar crumbles, onion, mushroom and broccoli mix.
- 7. Cover the crumbles with the cheese and top with the remaining cornbread mix.
- 8. Bake for 40 to 45 minutes. Let stand for 10 minutes before serving.
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