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Cornbread Sausage Bake




Source of Recipe


Southern Traditions: 100 Years of Great Recipes from the Martha White Kitchen


List of Ingredients




Ingredients for Sausage Mixture:

1 lb. cured, smoked bulk pork sausage or regular bulk pork sausage
1 large onion, cut into thin wedges
1 large bell pepper, cut into short thin strips
2 garlic cloves, minced
Two 15-oz. cans black-eyed peas, drained
One 14-1/2-oz. can diced tomatoes
1/2 tsp. dried thyme
One 10-oz. pkg. frozen okra, thawed

Ingredients for Cornbread Topping:

1 egg, beaten
1/4 cup vegetable oil
1 cup buttermilk
1-1/2 cups Martha White self-rising corn meal mix
1 tsp. coarsely milled black pepper



Recipe



Heat oven to 425 degrees. Grease a 13 x 9-inch baking dish.

In a large skillet, cook 1 pound sausage until browned, about 8 minutes. (This type of cured bulk sausage is hard to find, so you may want to use kielbasa or mild metts in link form. Slice open each link and crumble the sausage within. Recipe was tested with half kielbasa, crumbled, and half regular bulk sausage.)

Stir in 1 large onion cut into thin wedges, 1 large bell pepper cut into thin short strips and 2 minced garlic cloves. Cook until vegetables are tender. Stir in two 15 ounce cans drained black-eyed peas, one 14.5 ounce can tomatoes and 1/2 teaspoon dried thyme. Cook just until heated through, 2 to 3 minutes.

Pour into the greased baking dish; stir in one 10 ounce package thawed frozen okra. (Be sure not to buy frozen breaded okra slices for this.)

In a medium bowl, combine all ingredients for the Cornbread Topping: 1 beaten egg, 1/4 cup vegetable oil, 1 cup buttermilk, 1-12 cups self-rising corn meal mix and plenty of black pepper. Stir until smooth. Spoon batter around edges of the sausage mixture. Bake at 425 degrees for 25 to 30 minutes or until golden brown.

Serves: 8