| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casserole, Main meal, Toh | 6 | Servings | |
INGREDIENTS
| 1 | lb | Smoked sausage |
| 1 | lg | Onion |
| 2 | lg | Green peppers |
| 3 | tb | Cooking oil; divided |
| 1 | cn | Tomatoes; undrained (14-1/2 oz.) |
| 2 | cn | Black eyed peas; drained (16-oz. each) |
| 1 | c | Self rising corn meal mix |
| 1/4 | ts | Cayenne pepper |
| 2/3 | c | Milk |
| 1 | md | Egg; beaten |
INSTRUCTIONS
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 (1-1/2 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 - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 11, 1997
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