Cornbread with Poblano-Mushroom Sauce Recipe
Enjoy this delicious cornbread made with Betty Crocker® muffin mix and topped with Progresso® soup and poblano – a perfect side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Baking pan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- 3 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- Milk, butter and eggs called for on 3 cornbread mix pouches
- 1/2 teaspoon salt, if desired
- 1 tablespoon olive oil
- 2 medium onions, sliced
- 5 poblano chiles, roasted, stemmed, peeled, seeded, sliced
- 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
- 1 teaspoon chicken bouillon granules
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