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Cornbread with Poblano-Mushroom Sauce

  • Prep 25 min
  • Total 45 min
  • Ingredients 8
  • Servings 15
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Ingredients

3
pouches (6.5 oz each) 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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
500mg
21%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
8g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs together just until moistened (batter will be lumpy). Spread in pan. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Cut into 5 rows by 3 rows.
  • 2 In 12-inch skillet, heat oil over medium-high heat until hot. Cook and stir onions in oil 3 to 4 minutes or until soft. Stir in chiles, soup and bouillon granules. Simmer 5 to 10 minutes to thicken.
  • 3 Serve sauce on cornbread squares as a side dish.

Enjoy this delicious cornbread made with Betty Crocker® muffin mix and topped with Progresso® soup and poblano – a perfect side dish.

Rate and Comment

Enjoy this delicious cornbread made with Betty Crocker® muffin mix and topped with Progresso® soup and poblano – a perfect side dish.