Cornbread-sausage pie

Yield: 1 Servings

Measure Ingredient
1 pounds Bulk sausage
2 Stalks celery; chopped
1 large Onion; chopped
1 Green pepper; chopped
1½ cup Buttermilk
½ cup All-purpose flour
2 teaspoons Baking powder
¾ teaspoon Baking soda
¾ teaspoon Salt
1 Egg
1½ cup Cornmeal

Grease a 9-inch pie plate and set aside. Place sausage in large skillet over medium heat. With fork, break up sausage. Cook 15 minutes, stirring occasionally. Preheat oven to 425 degrees. Drain sausage, reserving drippings. Return sausage to skillet. Add celery, onion and green pepper.

Cook, stirring, 5 minutes. In medium bowl, combine egg and buttermilk. Beat until blended. Add remaining ingredients and 2 teaspoons of drippings. Beat until blended. Add ½ cup cornmeal mixture to sausage; mix well. Spread about ½ of remaining cornmeal mixture into pie plate. Spread sausage mixture on top, leaving ½-inch border around edge of pie plate. Spoon remaining cornmeal around edge, leaving 4-inch circle in center uncovered.

Bake for 30 minutes.

Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998

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