Easy Recipe: Corn Bread-Topped Sausage Pie

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)

1. Heat oven to 400 degrees F.
2. 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.
3. While the sausage is heating, combine all the ingredients for the cornbread topping in a large bowl, leaving the cheese til last.
4. Spoon sausage mixture into a 13x9 pan (you may want to leave out some of the liquid).
5. Spoon over the cornbread batter, spreading it evenly.
6. Bake uncovered for 20-25 minutes, until the top is golden and the edges are bubbly.

 

 

Enjoy!  I got raves on this from everybody, even Mary ate all of hers, and she normally hates cooked veg and beans.