Delta supper with cornbread topping

Yield: 6 Servings

Measure Ingredient
1 pounds Smoked sausage
1 large Onion
2 larges Green peppers
3 tablespoons Cooking oil; divided
1 can Tomatoes; undrained (14-1/2 oz.)
2 cans Black eyed peas; drained (16-oz. each)
1 cup Self rising corn meal mix
¼ teaspoon Cayenne pepper
⅔ cup Milk
1 medium 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 (1-½ 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@... (MRS LYNN P THOMAS) on Dec 11, 1997

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