-
1
Preheat oven to 400 degrees.
-
2
Grease an 8- or 9-inch square baking pan or casserole dish.
-
3
Drain tomato juices into a skillet, and chop tomatoes into smaller pieces.
-
4
Set chopped tomatoes aside to use in Step 5.
-
5
Add water as necessary until a thin layer of liquid covers the skillet.
-
6
Saute onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
-
7
Turn off heat, and mix in 1 to 2 tablespoons of Cajun Seasoning, chopped tomatoes and kidney beans, stirring to combine.
-
8
Set aside.
-
9
In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun Seasoning (several dashes, so the mix looks speckled when stirred).
-
10
You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping.
-
11
Then stir in nondairy milk and applesauce.
-
12
It should be thick but spreadable, like hummus, and not dry.
-
13
Pour bean mixture into your baking dish, and pat down firmly with a spatula.
-
14
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.
-
15
Allow to set out for 15 minutes before serving.
