It's hard to believe that any dish this simple could taste so good. If you prefer a mild flavour, just substitute mild Italian sausages or kielbasa for the spicy sausages.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2013
Ingredients
Corn Bread Topping:
Method
In Dutch oven or large ovenproof saucepan, heat oil over medium-high heat; cook potatoes, stirring occasionally, 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.
Corn Bread Topping: Meanwhile, 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, uncovered, in 400?F (200?C) oven until topping is golden and no longer doughy underneath, about 40 minutes. Let stand for 10 minutes before serving.
Nutritional facts Per each of 8 servings: about
- Fibre 4 g
- Sodium 900 mg
- Sugars 6 g
- Protein 17 g
- Calories 416.0
- Total fat 20 g
- Potassium 720 mg
- Cholesterol 63 mg
- Saturated fat 7 g
- Total carbohydrate 44 g
%RDI
- Iron 21.0
- Folate 37.0
- Calcium 14.0
- Vitamin A 51.0
- Vitamin C 75.0
