Cornbread Casserole

This dish is like Shepherd's Pie, except more American South.

The ingredients are: LEFTOVERS + CORNBREAD! How much easier can you get without going raw? Stick it in the oven, set a timer, and go do something else!

This is my version, but use whatever leftovers you think would be yummy.

CORNBREAD CASSEROLE

=Ingredients=
1/2 can of organic chili beans, drained
1 can diced organic tomatoes, drained
1/2-1 c leftover cooked rice
1/2-1 c frozen peas & corn
2 tsp garlic powder
salt & pepper if you want

Optional: leftover shredded cheese (I used Mexican), however much you have

1 recipe cornbread:
1 c AP flour
1 c cornmeal
1/3 c sugar
1/2 tsp salt
2.5 tsp baking powder
(opt: 2 tsp dried thyme - could be curry, could be paprika)
1 c buttermilk/yogurt
6 T melted butter OR oil
1 egg, lightly beaten

=Instructions=
1. Preheat oven to 350F.
Prepare the cornbread recipe in a medium mixing bowl: Combine dries well, make a little well in the middle. Mix the wets together and pour into the well. Preferably with a flexy plastic spatula, mix by making short, circular sweeping motions. The point is to combine without overmixing.
2. Pour all the leftovers into a lightly greased casserole dish.* Sprinkle with garlic powder & mix to incorporate.
3. Pour the cornbread on top of everything and sprinkle evenly with cheese for a crispy, cheesy crust!
Bake for 45 mins or until the cheese top is rather brown/the cornbread is golden brown.

Cut and serve! This microwaves very well. I put a slice in for about 45 seconds.

*Note on greasing pans: Here's a trick -- whenever you use a stick of butter, save the wrapper in a container in the freezer, or use it immediately to grease a pan! Just press and smear.