Spicy Cajun Cornbread Casserole

Spicy Cajun Cornbread Casserole Crust 4 tbs.'s butter, melted 1 cup buttermilk 1/2 tsp. baking soda 1 cup yellow cornmeal 1/4 cup sugar 1/2 tsp. salt 1 egg, beaten 1 (4 1/2 oz.) can green chilies, drained Filling 5 eggs, beaten 1 cup milk Salt to taste 1 tsp. Cajun seasoning Few shakes Tabasco sauce 1 tbs. Worcestershire sauce 1 lb. bulk pork sausage or 1 lb. ground beef 1 (14 oz.) can whole kernel corn, drained, (optional) 1 small onion, chopped 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 2 cloves garlic, minced 1 cup cheddar cheese, shredded In large bowl, add baking soda to buttermilk and set aside for 5 minutes.. Add all of the other crust ingredients and mix well. Pour into a buttered 13x9 inch baking dish and bake in a preheated 350 degree oven for 15 minutes. Meanwhile, in large skillet, brown sausage or ground beef, with the Cajun seasoning and Worcestshire sauce and drain excess oil. Add onion, peppers, and garlic, and saute with meat for 5 minutes. Add a little more Cajun seasoning, if desired. In large bowl, combine the eggs, milk, salt and Tabasco. Layer meat and veggie mixture over crust . Top with cheese. Pour egg mixture over the top and bake at 350 degrees for 35 to 40 minutes, or until set. Garnish with sour cream and fresh cilantro or parsley.