Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 30 minutes prep; 30 bake minutes
- Serves: 8
- Complexity: medium
Sausage is a tasty step up from hamburger. It is plenty versatile and usually reasonably priced. Recently I was standing in a local food co-op eyeing some particularly tasty-looking local cornmeal and trying to figure out how to work it into me and my man’s dinner plans; we also needed a dish that would make some leftover lunches. Original recipe by Claire Fitts.
- 3 garlic cloves, sliced
- 1 medium onion, sliced
- 1 cup cabbage or bell peppers, sliced
- 1 medium carrot, sliced into coins
- 1/2 tsp. salt
- 1 tsp. olive oil, butter, or bacon fat
- 1 lb. hot Italian sausage
- 1 16 oz. can cooked black beans
- 12 oz. frozen or fresh corn
- 1 cup cornmeal
- 1 cup whole spelt or whole wheat flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup butter, melted and slightly cooled
- 2 eggs, lightly beaten
- 1 Tbs. maple syrup (optional)
- 1 cup buttermilk
- 1/2 cup shredded cheddar, parmesan, or feta
- 1/4 cup chopped chipotles (optional)
1) Preheat oven to 350 °F. Grease a 9x13 casserole dish.
2) In a large pan, sauté together the garlic, onion, cabbage, carrot, salt and olive oil until the vegetables have started to soften. Remove and discard the sausage casing and crumble sausage into the pan. Cook, stirring often, until the sausage is cooked through. Mix in the beans and corn and add mixture into the prepared casserole dish.
3) In a medium bowl, mix together the cornmeal, spelt flour, salt, and baking soda. Make a well in the center and add the butter, eggs, maple syrup, buttermilk, cheddar, and chipotles. Mix thoroughly and pour cornbread batter over the sausage mixture. Bake casserole at 350 °F for 30 minutes or until the cornbread is cooked through and turning golden.