Layered Mushrooom Bread

I made a few mistakes with this recipe.  I made my bottom layer too shallow so the mushroom mixture was almost on the bottom of the pan.  I should have used a larger, flatter pan.  This comes out like a corn bread rather than a kugel which the original recipe called it.  Check it out on Joy of Kosher.

Sliced and warm, it is a nice bit of bread.  For a kugel, I don't see it.

Layered Mushroom Bread

Ingredients

10 - 12 oz. mushrooms, chopped, 

1 cup onion, chopped

1 tablespoon olive oil

2 cups yellow cornmeal

3/4 teaspoon salt

1/2 teaspoon baking powder

1 cup rice milk

1 cup Tofutti sour cream

2 eggs, beaten

3 tablespoons olive oil

Method:

Preheat oven to 450 degrees. Grease 9 in round baking dish. 

Heat the oil in a large skillet. 

Saute the mushrooms and onions  for about 20 minutes, until soft. 

While the mushrooms are cooking prepare the cornbread mixture.

In a bowl, mix together the cornmeal, salt and baking powder. 

Add the rice milk, Tofutti sour cream, eggs and oil. 

Take 1/3 of the sauteed mushrooms and add to the cornbread mixture. Mix gently. 

Spread half the cornbread mixture into prepared baking dish. 

Spread the remaining mushroom mixture on top and then  make another layer of the remaining cornbread mixture.

Bake about 20 minutes.

Eat and enjoy.

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