Poblano Cornbread Casserole

Apparently there's been an abandoned box of cornbread mix in the cabinets for months (probably longer) and KK finally found it.  He was determined to put the cornbread to good use, and found this hidden gem of a recipe that I bookmarked back in 2010.

Notes: This recipe called for an 11x7 dish - a very strange sized dish that I do not own.  According to this website, an 8x8 dish is a perfect substitute.  It worked perfectly! In an attempt to make this dish slightly healthier, I only sprinkled the top of the casserole with cheese instead of using the full 1/3 c. of cheese.  I'm sure it would've been even better with the full amount!

Poblano Cornbread Casserole
Adapted from A Pinch of This, A Dash of That
Serves 2-3
Time: 30-40 minutes

Ingredients
3 links of spicy chicken sausage, sliced
1 c salsa
14.5 oz can of fire-roasted diced tomatoes or Rotel, drained
1 c corn, frozen thawed or canned and drained
3 tsp chili powder
1 tsp ground cumin
1 small onion, diced
1 green pepper, diced
6.5 oz pouch cornbread mix + ingredients on the box
1/3 c shredded cheddar cheese
Top with sour cream, green onions, or more salsa

Directions
1. Heat oven to 400°F.

2. In 12-inch skillet, cook sliced sausage onion,  green pepper, stirring occasionally, until thoroughly cooked.  Drain any excess fat.  Stir in salsa, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, again stirring occasionally, until thoroughly heated.

3. Meanwhile, make cornbread as directed on pouch, using milk.

4. Put sausage mixture in 8x8 casserole dish. Top with cornbread and spread until it covers dish evenly.

5. Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown.