Cajun Cornbread Casserole

from Everyday Happy Herbivore by Lindsay S. Nixon

Ingredients:

1 15 oz can of diced tomatoes, undrained

1 small onion, diced

2 celery stalks, minced

3 garlic cloves, minced

1 bell pepper, seeded and diced (I like red, but green is fine)

1-2 tbsp Cajun Seasoning (less if you don’t like a lot of spice

1 15 oz can of kidney beans, drained and rinsed (black beans are good, too).

1 cup cornmeal (Bob’s sells gluten-free, whole grain)

1 ½ baking powder

Pinch of salt

1-2 tbsp raw sugar (optional)

¾ cup non-dairy milk

¼ cup unsweetened applesauce

Instructions::

Preheat oven to 400 degrees Fahrenheit. Use an 8 or 9-inch square baking pan or casserole dish. I find there is no need to grease a glass dish. You can use parchment paper for a metal pan if you wish.
Drain tomato juices into a skillet and chop tomatoes into smaller pieces; set aside.
Add water as necessary to until a thin layer of liquid covers the skillet.
Sauté onion, celery, garlic, and bell pepper slices are tender, and all of the water/tomato juice has evaporated, about 4 minutes.
Turn off the heat and mix in 1-2 tablespoons of Cajun seasoning, tomatoes, kidney or black beans, stirring to combine, and set aside.
In a small mixing bowl, whisk cornmeal, baking powder, salt, and additional Cajun Seasoning if desired (several dashes so the flour looks speckled when stirred). You can also add 1-2 tablespoons of sugar for a sweet cornbread topping. Then stir in the non-dairy milk and applesauce. It should be thick, but spreadable like hummus, and not dry.
Pour bean mixture into your baking dish and pat down firmly with a spatula. Spread cornbread mixture on top and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Let set out for 15 minutes before serving.