Sausage Jambalaya Cornbread Pie...Martha White Test Kitchen..

Filling
2 tablespoons Crisco Pure Vegetable Oil
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
2 cloves garlic, minced
3/4 to 1 pounds andouille, kielbasa or smoked sausage, sliced
1 (14.5 oz.) can diced tomatoes, undrained
1/2 cup chicken broth
1/2 teaspoon dried thyme
1/2 to 1 teaspoons ground red pepper cayenne

Cornbread
1 large egg, beaten
1/4 cup Crisco Pure Vegetable Oil
2/3 cup milk
1 (6 oz.) package Martha White Buttermilk Cornbread & Muffin Mix
Or 1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

HEAT oven to 425º F. Heat 2 tablespoons oil in 10 1/2-inch cast iron or other ovenproof skillet over medium high heat. Cook onion, bell pepper, garlic and sausage, stirring occasionally, until sausage is browned and vegetables tender, about 6 to 8 minutes. Stir in tomatoes, broth, thyme and red pepper. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat.
COMBINE egg, 1/4 cup oil, milk and cornbread mix; stir until well blended. Stir in Parmesan cheese and parsley.
.POUR cornbread batter around the edges of filling. Bake for 15 to 20 minutes or until cornbread is golden brown.