Flavor Trends, Strategies and Solutions for Menu Development

“Jay Z” Ziobrowski
CEC – Morrison Healthcare Corporate R&D Chef

Bean Pot Vegetarian: Impossible Cowgirl Cornbread Casserole

Recipe courtesy of “Jay Z” Ziobrowski
Sponsor: Bush’s Best

Servings: 8


  • 8 oz plant-based sausage brats, roasted, sliced into rings
  • 1 (8.5 oz) box cornbread mix
  • 1 Tbsp oil
  • 1 c chopped Vidalia onion
  • 2 Tbsp chopped garlic
  • ½ c medium-dice green bell pepper
  • ½ c medium-dice poblano peppers
  • 1 c medium-dice red bell pepper
  • 1 c medium-dice yellow bell pepper
  • 1 c medium-dice orange bell pepper
  • 1 c cooked green lentils
  • 3 c Bush’s® Bean Pot Vegetarian Baked Beans, drained, liquid reserved
  • 1 ½ Tbsp chili powder
  • 1 Tbsp hot sauce
  • Pan spray, as needed
  • ¼ c medium-dice vine ripe tomato


  1. Preheat oven to 375°F.
  2. Cook sliced sausage according to package instructions. Reserve for later use.
  3. In a bowl, prepare the cornbread mix and reserve for later use.
  4. In a sauté pan, add oil and heat for 1 minute. Add onions and garlic and sauté for 2 minutes. Add all the peppers and sauté for 2 to 3 minutes, until peppers become translucent and slightly soft. Turn off heat and scrape into a bowl.
  5. Add 3 cups of Bush’s® baked beans with liquid, cooked sausage, chili powder and hot sauce. Mix well to incorporate the flavors.
  6. Spray a 2-in half pan with pan spray and pour in the Baked Bean–sausage mixture.
  7. Top the mixture with an even coat of the cornbread mix.
  8. Bake for 35 to 40 minutes.
  9. Serve a portion in a bowl and garnish it with diced tomatoes and chopped cilantro.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

About The Author