Sausage Veggie Cornbread Casserole

Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins

Ingredients

• Servings: 8


• 1 lb bulk lamb sausage


• 1 large onion, cut into thin wedges


• 1 large bell pepper, cut into thin strips


• 2 garlic cloves, minced


• 2 (15 ounce) cans black-eyed peas, drained


• 1 (14 1/2 ounce) can diced tomatoes


• 1/2 teaspoon dried thyme leaves


• 1 (10 ounce) package frozen okra, thawed (not breaded okra!)


• 1 egg, beaten


• 1/4 cup vegetable oil


• 1 cup buttermilk


• 1 1/2 cups self-rising cornmeal (see self-rising cornmeal)


• 1 teaspoon fresh coarse ground black pepper

Recipe

• 1 heat oven to 425ºf. grease a 9-inch by 13-inch baking pan.


• 2 in a large skillet, crumble sausage and cook till well browned, about 8 minutes, stirring often. pour off excess fat, leaving a scant amount (1 teaspoon or so).


• 3 add onion, bell pepper and garlic to browned sausage. cook until tender, stirring often.


• 4 stir in peas, tomatoes and thyme. cook just until heated through, about 2 minutes.


• 5 gently stir in okra.


• 6 pour into baking pan.


• 7 make topping:.


• 8 either: mix up 2 packages of your favorite packaged brand.


• 9 or: combine the listed topping ingredients in a medium boml. stir until smooth. don't overbeat.


• 10 spoon topping into pan around edges of sausage mixture.


• 11 bake for 25-30 minutes or until golden brown.