Original recipe came from the Betty Crocker Cookbook, but this is a good example of using what you have on hand. I doubled most of the ingredients to have enough for leftovers (the original ingredients are in the parentheses).
Feeds 6-8 adults (we’ll have enough for dinner tomorrow).
For the sausage pie:
- 1-1/2 lbs. country link sausage cooked and cut up (original recipe called for 1 lb bulk sausage which you would brown with the onions)
- 1/2 a large onion, thinly sliced (original called for a small bell pepper and a medium onion, chopped)
- 1-2 cups carrots julienned (original called for a can of whole kernel corn, no other veg.)
- 1 can garbanzo beans (not in the original)
- 2 15 oz. cans chopped tomatoes with onions (original called for 1 can tomato sauce)
- (original called for a jar of sliced mushrooms)
Cornbread topping (this is doubled from the original) :
- 1-1/2 cup whole grain cornmeal
- 2/3 cup flour
- 1 cup milk
- 2 T sugar
- 4 T melted butter (original called for vegetable oil)
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup shredded cheddar (original called for half as much Monterey Jack Cheese with jalapeno peppers)
- Heat oven to 400 degrees F.
- In a large skillet (larger than I used), cook onions and carrots over medium heat until they start to get tender. Add the cut up sausage, garbanzos, and tomatoes. Cook until heated through.
- While the sausage is heating, combine all the ingredients for the cornbread topping in a large bowl, leaving the cheese til last.
- Spoon sausage mixture into a 13x9 pan (you may want to leave out some of the liquid).
- Spoon over the cornbread batter, spreading it evenly.
- Bake uncovered for 20-25 minutes, until the top is golden and the edges are bubbly.