Sausage, Corn, and Lima Bean Casserole with Cornbread Crust

serves 6 to 8

NOTE: This casserole is quite rich and hearty. The filling is a creamy bean, corn, tomato, and sausage stew, while the topping is like moist cornbread

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Butter 13 x 9-inch baking dish and set it aside.

2. For the filling: Heat oil until simmering in heavy 12-inch skillet over medium-high heat. Add sausage and sauté, stir ring occasionally with wooden spoon until sausage is evenly browned and fully rendered, 5 to 7 minutes. Remove sausage from pan and drain on paper towel-lined plate. Set aside.

3. Pour all but 2 tablespoons fat from pan; return to burner. Reduce heat to medium; add onions and cook until softened, 3 to 4 minutes. Add garlic, thyme, and rosemary and cook until fragrant, about 1 minute. Add chicken stock and cream, then increase heat to medium-high, scraping browned bits off pan bottom with wooden spoon. Stir in tomatoes, lime beans, and corn. Bring to a boil, then pour mixture into baking dish. Add sausage and stir to combine well. Cover with foil while preparing topping.

4. For the topping: Mix dry ingredients in medium bowl. Make a well in cornmeal mixture and add egg. Stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.

5. Drop batter by large spoonfuls over lima bean filling, creating a cobblerlike topping (see figure 22). Bake until cornbread topping is golden brown, 20 to 25 minutes. Let rest for 5 to 10 minutes before serving.