Cheese Cornbread Topping

Cheese Cornbread Topping

Ingredients:
1/2 cup shredded Cheddar cheese (2 ounces)
1/4 cup milk

Directions:
1 (8 1/2 ounce) package cornbread muffin mix
1 (8 1/2 ounce) can cream-style corn
1 large egg
Heat oil in 3-quart saucepan over medium-high heat. Cook onion, bell
pepper and garlic in oil, stirring frequently, until vegetables are
tender. Stir in water, lentils, tomato sauce and seasoning mix; reduce
heat to low. Partially cover and simmer 35 to 40 minutes or until lentils
are tender.
Heat oven to 400º. Grease 2-quart casserole with shortening. Prepare
Cheese Cornbread Topping by mixing all ingredients until moistened. Spoon
lentil mixture into casserole. Spread topping evenly over lentil mixture.
Bake uncovered 15 to 20 minutes until topping is golden brown.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
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