Johnny Bologna

By HeatherS

Ingredients

• CORNBREAD:
• 1 tbsp. butter
• 1 lb (500G) bologna, cubed
• 1 medium onion, diced
• 1/2 cup diced celery
• 1/2 green pepper, diced
• 1 cup sliced mushrooms
• garlic powder to taste
• 28 oz canned tomatoes, drained
• 3/4 cup corn meal
• 1 cup flour
• 1/3 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 egg. well-beaten
• 2 tbsp. melted butter

Details

Servings 6

Preparation

Step 1

Melt butter in large skillet over medium-high heat. Add bologna and stir fry until brown. Add onion, celery, green pepper, mushrooms and garlic powder and saute until vegetables are tender. Add canned tomatoes and simmer for 10 minutes. Pour mixture into large casserole dish.

To make cornbread, sift together all dry ingredients. Mix in milk, egg and butter and soon over bologna mixture in casserole dish. Bake at 425F for 25 minutes or until cornbread is brown and crusty.