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.