CAJUN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees. Grease an 8- or 9-inch square baking pan or casserole dish.
• Drain tomato juices into a skillet, and chop tomatoes into smaller pieces. Set chopped tomatoes aside to use in Step 5.
• Add water as necessary until a thin layer of liquid covers the skillet.
• Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
• Turn off heat, and mix in 1 to 2 tablespoons of Cajun Seasoning, chopped tomatoes and kidney beans, stirring to combine. Set aside.
• In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun Seasoning (several dashes, so the mix looks speckled when stirred). You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy 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. Allow to set out for 15 minutes before serving.