Cornbread Cobbler

 Ingredients:

1 teaspoon oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon mexican seasoning
1 chipotle pepper in adobo, chopped
2 tomatoes, chopped
passata 
vegetable stock
a few drops bourbon flavoring
3 sausages, sliced
1-1/2 cup black beans
1 teaspoon agave
salt, to taste

100 grams all purpose flour
100 grams cornmeal
25 grams sugar
1/2 teaspoon salt
1/2 tablespoon baking powder
70 grams butter
1/4 cup milk
1/2 teaspoon apple cider vinegar
1/4 cup corn kernels (optional)

1 tomato, finely chopped
cilantro, chopped
1 jalapeno, chopped (or jalapeno chips)
sour cream

Cook the onion in the oil and add the garlic. Add the mexican seasoning and stir until aromatic. Add the chipotle and tomatoes and cook until tomatoes soften. Pour in the passata, stock, and bourbon flavoring. Bring to a simmer and add the sausage and beans. When sausages are cooked through, add the agave and salt. Remove from heat and transfer to a casserole dish.

Meanwhile, combine the cornbread ingredients and roll into a log. Cut into a few rounds and arrange on top of the casserole.

Bake at 350 until cornbread is golden. Remove from oven and allow to set for 10 minutes.

Top with tomato, cilantro, jalapeno, and sour cream.