Southwestern Stew with Corn Dumplings
Why I Love This Recipe
Ingredients You'll Need
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups cubed sweet potatoes or butternut squash
1 cup whole kernel corn
1 15- or 16-oz. can garbanzo beans, rinsed and drained
2 c. salsa
1 cup water
1/4 teaspoon ground cinnamon
1 pouch (6.5 oz.) Betty Crocker golden corn muffin and bread mix
1/2 c. skim milk
1 tablespoon vegetable oil
1 tablespoon roasted sunflower nuts, if desired
Directions
1 tablespoon roasted sunflower nuts, if desired
1. Heat oven to 425F. Heat 1 tablespoon oil in oven-proof 4-quart Dutch oven over medium-high heat. Cook onion in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in sweet potatoes, corn, beans, salsa, water and cinnamon. Heat to boiling, stirring occasionally.
2. Mix corn muffin mix (dry), milk and tablespoon oil. Stir in nuts. Drop dough by 8 spoonfuls onto vegetable mixture.
3. Bake uncovered 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.
4 servings
Source: Betty Crocker Casseroles and Slow Cooker Meals.
Questions, Comments & Reviews
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
New To BakeSpace?
Learn more about our community
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11343 Downloads
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies6 Recipes
458 Downloads
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook7 Recipes
51102 Downloads
