Print Recipe

Delta Supper with Cornbread Topping

RG

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.

Yields 6 to 8 servings.


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