| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk pork sausage |
| 1 |
|
Clove garlic, crushed |
| 1 |
cn |
(4 oz.) chopped green chiles (undrained) |
| 1 |
c |
Yellow cornmeal |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Sugar |
| 2/3 |
c |
Milk |
| 1 |
c |
Chopped onion |
| 1 |
cn |
(28 oz.) tomatoes, undrained |
| 1 |
c |
Frozen whole kernel corn |
| 1 |
ts |
Chili powder |
| 2/3 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg, beaten |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
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@sound.net on Mar 23, 9
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