• Preheat oven to 400° F.

Casserole Filling

• In a 12" Cast Iron Skillet or heavy bottomed pan over medium heat, begin to brown sausage. Break sausage up while it browns. Add diced peppers and chopped bacon before meat has cooked all the way, stirring well.
  1 lb Pan Sausage*, 2 cups Cubanelle Peppers, diced (3-4 peppers), 12 oz Bacon, chopped
• Once sausage has browned and peppers are tender, turn off the heat and add cream cheese. (By cutting the cream cheese into cubes, it helps it melt.) Stir until cream cheese is completely melted and distributed evenly, then mix in half of the corn and minced garlic.
  10 oz Corn kernels, divided, 8 oz Cream cheese, cut into cubes, 2 Garlic cloves, minced
• If using a cast iron skillet, simply set aside. Otherwise, transfer filling to a 9x13" baking dish. Move on to prepare the cornbread topping.

Cornbread Topping

• In large bowl, whisk together dry ingredients: corn flour, wheat flour, honey granules, baking powder, and salt. Set aside.
  1 cup Corn Flour (Preferably freshly milled), 1 cup Soft White Wheat Flour, freshly milled, ¾ cup Honey Granules or Sucanat or White Sugar, 1 tbsp Baking Powder, 1 tsp Salt
• In separate bowl, whisk together wet ingredients: butter, buttermilk, sour cream, and lastly the eggs. (Be careful not to add cold eggs directly to melted butter or it will cook them.)
  5 tbsp Unsalted Butter, melted, ¾ cup Buttermilk**, 2 tbsp Sour Cream, 2 Eggs
• All at once, add wet ingredients to dry and mix until just incorporated. Add the rest of the corn (5 oz) to the cornbread topping batter, stir together.
  10 oz Corn kernels, divided
• Pour batter overtop pepper casserole filling, allowing it to spread evenly on top. Place into preheated oven and cook for 20 minutes.
• Remove from oven and serve warm. Keeps in the fridge for 3-5 days.