Cajun Cornbread Casserole

• 2 14½-oz cans diced tomatoes, undrained

• 1 small onion, diced

• 2 stalks celery, somewhere between chopped and minced

• 2 tsp minced garlic

• 1 bell pepper, seeded and diced

• 2 tsp Cajun seasoning

• 2 cans black-eyed peas, rinsed and drained

• 1 batch cornbread batter (using the recipe on the cornbread mix bag)

1: Preheat oven to 400°F. Grease the smaller square white baking pan (about 8 × 12 inches).
2: Drain tomato juices into a skillet. (Add water if necessary until a thin layer of liquid covers the skillet.)
3: Chop the tomatoes into smaller pieces and set aside.
4: Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender, and all the water has evaporated, about 4 minutes.
5: Turn off heat and mix in the Cajun seasoning, tomatoes, and peas, stirring to combine. Set aside.
6: Mix the cornbread ingredients per the instructions on the package.
7: Pour pea mixture into the 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 for 15 minutes before serving.

Adapted to our tastes from Everyday Happy Herbivore.