Sometimes you remind yourself so many times to do something that it gets filed away with the things you already did. You could have sworn you did it, because you did it in your head like a dozen times. For me this week, taking pictures of this delicious, fast, and easy Mexican-themed casserole became one of those things.
I thought I did it. Could have sworn I did it. I have a vivid imagination that remembers doing it. But until we make this again, please enjoy this nerdy senorita in place of a photo of golden corn bread, black beans, and spicy tomatoes.
Now let’s make this whole-meal-in-a-pot dream come true! (Warning: when you click on this, you won’t be able to control yourself. Expect dancing and good feelings. Don’t click if you want to feel bad and remain still. I mean it. )
Corn Bread Topped Sausage Pie
Pie Stuffing :
- 1 Package of Soyrizo (We used Trader Joe’s, but I’ve heard there are many varieties out there. If you can’t find any, I recommend using Tempeh or Fake Burger Crumbles cooked in Taco Seasoning.)
- 1 Medium Red Onion (chopped)
- 1 Small Green Pepper (chopped; make sure this guy isn’t too big, or he’ll make your casserole kinda watery when he cooks)
- 1 Can Diced Tomatoes
- Dash of Hot Sauce
- 1 Clove Galric (minced)
- 1 15 oz can of Tomato Sauce
- 1 Cup of Frozen Corn (thawed)
- 1 Can of Black Beans (drained and rinsed)
- 2 Teaspoons Cumin
- 2 Tablespoons Braggs
- Dash of Beer
- Dash of Liquid Smoke
- 2 Tablespoons Olive Oil for Cooking
Corn Bread Topping:
- 2/3 Cup Cornmeal
- 1/3 Cup All-Purpose Flour
- 1/2 Cup Soy Milk
- 1 Tablespoon Sugar
- 2 Tablespoon Vegetable Oil
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1 Tablespoon Applesauce
- 1/4 Cup Daiya Cheddar Cheese (shredded; you’ll want an extra handful or two to make a Cheezy layer between the Bread and Pie Stuffing)
Heat Oven to 400.
In your handy cast iron skillet, heat Olive Oil, Beer and Liquid Smoke at a Medium Heat. Once it begins to bubble, add Soyrizo (really squeeze out as much of the flavored oil as you can of the “casing”), Green Pepper, and Red Onion. Brown these on a Medium Heat till Soyrizo starts to get a crispy around the edges, and Onions begin to caramelize. Stir in Diced Tomatoes, Tomato Sauce, Garlic, Corn, Hot Sauce, Black Beans, Cumin, and Braggs. Let cook until it begins to boil.
In a mixing bowl, mix all the Corn Bread Topping Ingredients except Daiya Cheese. Blend with a hand held mixer until smooth. Stir in Daiya Cheese with a large spoon.
Spoon your Pie Stuffing Mix into a ungreased 2 quart casserole dish. If you use a larger dish, your Corn Bread won’t completely cover the top. Which isn’t the end of the world; it just means you’ll have a to center your Corn Bread topping to make sure it cooks evenly. Take a handful of Daiya Cheese or two and make a layer of Daiya Cheese over the Pie Stuffing Mix. Pour Corn Bread Topping over the Diaya Cheese layer. When you pour , make sure you get an even layer. It’ll be hard to spread the topping out once it’s on the Pie Stuffing Mix.
Bake uncovered for 20 to 25 minutes, or until the Corn Bread is golden brown.
And if you happen to take a picture of this baby, please send it my way!