Wednesday, September 21, 2016

Sausage and Cornbread Pie

My latest, modified from as recipe in The Week magazine. ~Bob

Sausage and Corn Bread Pie


2+ lbs Sweet Italian Turkey Sausages (any sausages or brats would do fine)
1 red onion, chopped
2 cups low-sodium beef broth
4 red potatoes, cut into chunks
2 cups baby carrots
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon Worchester Sauce

Boil sausages in microwave. Cut into pieces and fry with onions until browned. Put into greased casserole dish with other ingredients. Microwave on high about 15 minutes until veggies are partly cooked.

Corn Bread Topping

3 cups flour
1.5 cups corn meal
3/4 cup Splenda Brown Sugar or Splenda
3 tsp baking powder
1 tsp. baking soda

2 cups skim milk
1 cup light butter melted
1/2 cup eggbeaters (or 2 eggs)
2 tsp. vanilla

Preheat over to 400 degrees. Whisk dry ingredients together in bowl. Add wet ingredients and beat into batter. If too thick, add more milk or butter. Pour over meat and veggie mix starting from outside, until entirely covered and batter is mostly smooth. Bake about 35 minutes until golden and a knife comes out clean.

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