Recipe for Delta Supper With Cornbread Topping
Casseroles

DELTA SUPPER WITH CORNBREAD TOPPING

    Delta Supper with Cornbread Topping

    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

    Preheat oven to 400 degrees F.

    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 x 9-inch baking dish.

    In a small bowl, combine cornmeal mix, red pepper, milk, egg and remaining oil; stir until smooth. Pour over sausage mixture. Bake for 25 to 30 minutes or until golden brown.

    Yields 6 to 8 servings.


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