The National Cornbread Festival South Pittsburg, Tennessee

Emily Habel Shelbyville, TN 2002 National Cornbread Festival Finalist

Cornbread Cassoulet

1 tablespoon vegetable oil
½ pound smoked sausage, cut
into bite-sized pieces
¼ cup chopped onion
2 cloves minced garlic
1 –10 ounce can diced tomatoes with chilies, drained
2 – 15.8 ounce cans Great Northern beans
1 – 14.5 ounce can sliced carrots, drained
¼ teaspoon each of salt and pepper
Topping:
- ¼ cup vegetable oil
- 1 1/3 cup buttermilk
- 1 ½ cup Martha White Corn Meal Mix

Preheat oven to 400 degrees F. In a 10-inch Lodge cast-iron skillet over medium heat, lightly brown smoked sausage, onion and garlic. Stir in drained tomatoes with chilies, beans, drained carrots, salt and pepper. Heat on medium until topping is ready.

In a medium mixing bowl, combine vegetable oil, buttermilk, and cornmeal. Stir until smooth. Spoon topping evenly over bean mixture in skillet.

Bake at 400 degrees F. for 35-40 minutes or until light golden brown. Cut into wedges and garnish with onion slices and serve with your favorite chow-chow.

If you prefer a less spicy version, substitute a can of diced tomatoes for the tomatoes and chilies.

** Original (untested) recipe