Thursday, December 30, 2010

Cornbread topped Salmon

In one bowl, combine:
1 box jiffy corn muffin mix, plus other ingredients required for making corn muffins on the box
1/4 cup diced onion
1 jar pimentos
dash of thyme
dash of celery seed
dash of black pepper

In another bowl, combine:
1 can of salmon (pull off skin but you can leave the bones, when cooked you don't notice them)
2 cans cream of mushroom
1/4 cup milk
In a baking dish, pour salmon mixture on the bottom, then cornbread mixture on top.
Bake uncovered at 400 degrees for 35 minutes.

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