Sausage and cornbread pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk pork sausage |
| 1 | Clove garlic, crushed | |
| 1 | can | (4 oz.) chopped green chiles (undrained) |
| 1 | cup | Yellow cornmeal |
| 2 | teaspoons | Baking powder |
| 2 | teaspoons | Sugar |
| ⅔ | cup | Milk |
| 1 | cup | Chopped onion |
| 1 | can | (28 oz.) tomatoes, undrained |
| 1 | cup | Frozen whole kernel corn |
| 1 | teaspoon | Chili powder |
| ⅔ | cup | All purpose flour |
| ½ | teaspoon | Salt |
| 1 | Egg, beaten | |
| ¼ | cup | Vegetable oil |
Directions
Cook sausage, onion, and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chiles, corn, and chili powder; simmer 20 minutes. Spoon mixture into a lightly greased 8-inch square baking dish, and set aside. Combine cornmeal, flour, baking powder, salt and sugar in a medium bowl, mixing well. Combiine egg, milk, and oil in a small bowl; add to dry ingredients, stirring just until moistened. Spread cornmeal mixture evenly over sausage mixture. Bake ini 375 degree over for 40 miniutes or until golden brown. Posted to Recipe Archive - 23 Mar 97 by ted by: ajewell@... on Mar 23, 9