- 1 8.5-ounce package corn muffin mix
- 1 medium carrot, chopped (1/2 cup)
- 1/4 cup chopped onion
- 1/4 cup chopped green sweet pepper
- 1/4 cup chopped celery
- 2 tablespoons vegetable oil
- 1 11.5-ounce can condensed bean with bacon soup
- 3/4 cup milk
- 2 teaspoons yellow mustard
- 1 pound cooked smoked Polish sausage, sliced
- Shredded cheddar cheese (optional)
Directions
1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.
3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.