Smoked Sausage & Corn Bread Pie

Y’all, this is the kind of supper that gets passed down through families without ever being written down. Sliced smoked sausage lines the bottom of a baking dish, then gets buried under corn, green beans, and stewed tomatoes.

A blanket of cornbread batter goes right on top, and the whole thing bakes until the crust puffs up golden and the vegetables underneath bubble away in their own juices.

One dish, one hour, and everybody at the table fights over who gets the corner piece with the extra-crispy cornbread edge.

Kitchen Tips

• Slice the sausage thin, about a quarter inch. Thinner slices mean more surface area for the cornbread to grip onto and more smoky flavor in every bite.
• Drain the corn well before layering. Too much liquid makes the cornbread soggy on the bottom instead of crispy.
• Check at 25 minutes. When the cornbread is golden brown and a toothpick comes out clean, it’s done. Don’t let it go past golden or the bottom layer dries out.