Ingredients
- 1 package cornbread mix
- 2 large eggs
- 1 cup milk or buttermilk
- 1 cup sautéed mushrooms (button or cremini)
- 1 cup diced bell peppers
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine cornbread mix, eggs, and milk. Stir until just combined.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms, onions, and bell peppers until soft. Season with salt and pepper.
- Fold the sautéed mixture into the cornbread batter and mix in half of the cheese.
- Pour the batter into the greased baking dish and top with remaining cheese.
- Bake for 25-30 minutes until the top is golden brown and a toothpick inserted comes out clean. Let cool before serving.
Notes
For a crispier top, you can broil the casserole for the last few minutes of cooking. Avoid overmixing the batter to prevent a dense texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian