Creamed Veggies with Cornbread Wedges
1 cup sliced mushrooms
3 tbs butter
3 tbs all-purpose flour
1 cup hot vegetable broth
1 cup half-and-half
salt and pepper, to taste
1/2 cup cooked chopped broccoli
1 1/2 cups cooked corn
1 green bell pepper, chopped
1 tbs chopped pimiento
fresh hot cornbread, cut into squares or wedges
In a skillet over medium-low heat, sauté mushrooms in butter. Remove mushrooms with a slotted spoon and keep warm. Blend flour into drippings in skillet. Gradually stir in hot broth, half-and-half, and salt and pepper. Cook, stirring constantly, for 10 minutes. Combine cooked veggies, green pepper, mushrooms, and pimiento. Add to sauce mixture. Heat and serve on cornbread squares or wedges. Serves 6 to 8.
This is so nummy and you can use just about any leftover veggies. This is my favorite combination as the green and yellow veggies with the red pimento just make it 'pretty.'