Title: Delta Supper with Cornbread Topping
Categories: Casserole, Main meal, Toh
Yield: 6 Servings

1 lb Smoked sausage
1 lg Onion
2 lg Green peppers
3 tb Cooking oil; divided
1 cn Tomatoes; undrained (14-1/2
-oz.)
2 cn Black eyed peas; drained
-(16-oz. each)
1 c Self rising corn meal mix
1/4 ts Cayenne pepper
2/3 c Milk
1 md Egg; beaten

Preheat oven to 400 degrees. Cut sausage into 1-inch pieces; cut onion into
thin wedges; cut peppers into thin strips. In a large skillet over
medium-high heat, cook sausage, onion and green pepper in 1 tablespoon oil
until vegetables are tender. Stir in tomatoes and peas; reduce heat and
simmer for 5 minutes. Pour into a greased 13-in.x 9-in.x 2in. baking dish.
In a small bowl, combine corn meal mix, red pepper, milk, egg and remaining
oil; stir until smooth. Pour over sausage mixture. Bake for 25-30 minutes
or until golden brown. Yields 6-8 servings. Source: Taste of Home Homemaker
School. Formatted by Tracy Handler. Lynn Thomas' notes: Made this 12-10-97;
added 4 cloves garlic, minced and used 1 small box Jiffy corn muffin mix
(1-1/2 cups) for the Martha White. This was a delicious dish and the
cornbread made a nice crust on top.

Recipe by: Homemaker School

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 11, 1997