Temps de cuisson: 1 hr Portions: 10
3 box Honey sweet cornbread mix
1 can whole corn
2 cups 4 blend cheese pgk
3/4 cup frozen artichoke hearts
1/2 cup mushrooms
2 cups Bechmel Sauce
Make cornbread according to directions then add drained can of corn. mix well, Pour 1/2 of mix into 9x13 dish. Make sure to spray dish with baking spray so the bread won't stick!
Spread grated cheese on top of cornbread mix, then thin sliced artichoke hearts, then sliced can mushrooms. (if using fresh mushrooms saute first) top with remaining cornbread mix. Spread evenly and bake at 375 degree for 45 minuets. Bake until golden and toothpick removes cleanly. Cool for 10-15 minuets before serving. Top with a few tablespoons of Bechmel Sauce.
Ham Bechmel Sauce
1 stick butter, 1/4 cup flour, 1tbs chix bullion. melt butter then add flour and bullion. Brown to golden in color. stirring constantly. Add 4 cups whole milk slowly, stirring all the time. Sauce will thicken. Add crack pepper to taste and dice ham. About 2 cups ham. I always add a little heavy cream at the end just because.