Spicy Sausage Corn Bread Cobbler

Ingredients

• 1 tbsp. olive oil
• 3 cups cubed peeled russet potatoes, (about 1-1/2 large)
• 1 large onion cut in 1/2-inch thick slices
• 1 pound spicy Italian sausages, sliced
• 2 cups sodium-reduced beef broth
• 4 cups, chopped stemmed kale
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsps. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup buttermilk
• 2 tbsps. butter, melted
• 1 egg
• 2 cups frozen corn kernels, thawed

Directions

1. In Dutch oven or large ovenproof saucepan, heat oil over medium-high heat; cook potatoes, stirring occasionally, until beginning to brown, about 6 minutes.
2. 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.
3. Corn Bread Topping: Meanwhile, in bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
4. 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 degree oven until topping is golden and no longer doughy underneath, about 40 minutes. Let stand for 10 minutes before serving.