| Delta Supper with Cornbread Topping
Categories: Milk, Tomato, Peas, Onion, Corn, Main dishes, Casseroles
1 pound of smoked sausage
1 large onion
2 large green peppers
3 tablespoons of cooking oil, divided
one 14 1/2 ounce can of Tomatoes, undrained
2 cans of black eyed peas, drained
1 cup of self rising corn meal mix
1/4 teaspoon of cayenne pepper
2/3 up of milk
1 medium Egg; beaten |
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Preheat oven to 400ºF. 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 - Prodigys Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 11, 1997
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