Recipe - Delta Supper With Cornbread Topping

1 pound Smoked sausage
1 lg Onion
2 lg Green peppers
3 tablespoon Cooking oil; divided
1 cn Tomatoes; undrained (141/2
oz.)
2 cn Black eyed peas; drained
(16oz. each)
1 cup Self rising corn meal mix
One fourth teaspoon Cayenne pepper
2/3 cup Milk
1 md Egg; beaten

Preheat oven to 400 degrees. Cut sausage into 1inch pieces; cut onion into
thin wedges; cut peppers into thin strips. In a large skillet over
mediumhigh 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 13in.x 9in.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 2530 minutes
or until golden brown. Yields 68 servings. Source: Taste of Home Homemaker
School. Formatted by Tracy Handler. Lynn Thomas' notes: Made this 121097;
added 4 cloves garlic, minced and used 1 small box Jiffy corn muffin mix
(1One half 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