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Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole


Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole Recipe

Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 cups chopped onions
  • 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
  • 1 1/2 tablespoons chopped fresh sage
  • 4 teaspoons chopped fresh thyme
  • 3 large garlic cloves, chopped
  • 2 1/2 teaspoons ground cumin
  • 4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
  • 2 cups drained rinsed black beans (from two 15-ounce cans)
  • 2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
  • 1/2 cup water
  • 4 cups Masa Harina (corn tortilla mix)
  • 2/3 cup yellow cornmeal
  • 2 1/4 teaspoons salt
  • 3/4 teaspoon baking powder
  • 4 1/4 cups (or more) water
  • 10 tablespoons (1 1/4 sticks) butter, melted, divided
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
  • 3 tablespoons finely chopped fresh Italian parsley
  • Ancho Mole
Directions:
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