Wednesday, May 15, 2013

CAJUN CORNBREAD CASSEROLE

1 15-oz. can diced tomatoes, undrained
1 small onion, diced
2 celery stalks, minced
3 garlic cloves, minced
1 bell pepper, seeded and diced
2 T. Cajun Seasoning (I used 1/2 T. Chile powder would work too.)
1 15-oz can kidney beans, drained & rinsed
1 c. cornmeal
1 & 1/2 tsp baking powder
pinch of salt
3/4 c milk
1/4 c. unsweetened applesauce

Drain tomato juices into a skillet and add enough water to cover the bottom with a thin layer. Saute onion, celery, garlic, and bell pepper over high heat until onion is translucent, bell pepper is tender, and all water has evaporated., about 4 minutes. Turn off heat and mix in 1-2 T Cajun Seasoning, tomatoes, and kidney beans, stirring to combine, and set aside.
Corn bread: In a small mixing bowl, whisk cornmeal, baking powder, salt and addition Cajun Seasoning, if desired. Stir in milk and applesauce. It should be thick, but spreadable, and not dry. Pour bean mixture into a casserole dish and top with cornbread mixture. Bake at 400 degrees about 30 minutes, or until the cornbread is golden, cracked, and firm to the touch. Let set out for 15 minutes before serving.

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