Confetti Corn Cake with Corn Bread

2 pkgs (10oz) frozen mixed veggies cooked
Salt/Pepper to taste
Corn Bread
Zippy Cheese Sauce (below)

Arrange veggies in greased 9 inch pie plate. Add salt and pepper to veggies. Prepare corn bread and carefully spoon batter on top of veggies. Bake uncovered in 350 degree oven for about 25 minutes or until corn bread is golden and wooden pick inserted in center comes out clean. Cut into wedges. Serve with cheese sauce (below).

Corn Bread

3 tbl soft butter
2 tbl sugar
2large eggs
1 cup flour
1 cup cornmeal
3 tsp baking powder
1/2 tsp salt
1 cup milk
2 large egg whites

Cream together butter and sugar in large bowl of mixer. Add egg yolks, mixing at low speed until blended. Mix together corn meal, flour, baking powder, and salt in another bowl. Add dry ingredients with milk to egg yolk mixture, beating at medium speed and scraping down sides. Mix just until ingredients are blended. Beat egg whites until stiff. Thoroughly fold whites into corn meal mixture. Spoon batter onto veggies and follow directions above.

Cheese Sauce

2 tbl butter
2 tbl flour
1/2 tsp salt
1/2 tsp dry mustard
1 1/2 cup milk
1 1/2 cups grated cheddar cheese
1/2 tsp Worcestershire sauce

Melt butter in medium skillet over moderate heat. Add flour, salt and mustard. Cook over heat, stirring, a few minutes. Gradually add milk. Cook, stirring, until mixture is thickened. Remove from heat. Stir in cheese and Worcestershire sauce. Mix until cheese melts.

Serves 6