Delta Supper with Cornbread Topping

Yield: 6 to 8 servings

Ingredients

• 1 pound smoked sausage, cut into 1 inch pieces
• 1 large onion, cut into thin wedges
• 2 large green bell peppers, cut into strips
• 3 tablespoons vegetable oil, divided
• 1 (15 ounce) can diced tomatoes, undrained
• 2 (16 ounce) cans black-eyed peas, drained
• 1 cup self-rising cornmeal mix
• 1/4 teaspoon cayenne pepper
• 2/3 cup milk
• 1 egg, beaten

Instructions

1. Heat oven to 400 degrees F.
2. In a large skillet over medium-high heat, cook sausage, onion and green pepper in 1 tablespoon oil until vegetables are tender.
3. Stir in tomatoes and peas; reduce heat and simmer for 5 minutes.
4. Pour into a greased 13 x 9 inch baking dish.
5. In a small bowl, combine cornmeal mix, red pepper, milk, egg and remaining oil; stir until smooth.
6. Pour over sausage mixture.
7. Bake for 25 to 30 minutes or until golden brown.