Recipe: Spicy Sausage Corn Bread Cobbler (using Italian sausage, potatoes and kale)

SPICY SAUSAGE CORN BREAD COBBLER



1 tbsp olive oil
3 cups cubed peeled russet potatoes (about 1 1/2 large)
1 large onion, cut in 1/2-inch thick slices
1 lb hot Italian sausages, sliced
2 cups sodium-reduced beef broth
4 cups chopped stemmed kale
FOR THE CORN BREAD TOPPING:
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tbsp butter, melted
1 egg
2 cups frozen corn kernels, thawed

In Dutch oven or large ovenproof saucepan, heat oil over medium-high heat; cook potatoes, stirring often, until beginning to brown, about 6 minutes.

Add onion and sausages; cook, stirring occasionally, until onion begins to soften, about 5 minutes.

Stir in broth, scraping up any browned bits; reduce heat, cover and simmer for 10 minutes. Stir in kale.

Meanwhile, to prepare the corn bread topping, in bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir just until combined. Spoon over sausage mixture.

Bake in 400 degree F oven until topping is golden and no longer doughy underneath, 40 minutes. Let stand for 10 minutes before serving.

Used by permission to Recipelink.com from Random House
Adapted from source: Canadian Living: 150 Essential Beef, Pork and Lamb Recipes by Canadian Living Test Kitchen