"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sausage and Cornbread Pie Recipe

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This recipe for Sausage and Cornbread Pie, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Moody
Added: Wednesday, December 31, 2008


1 lb. sausage
1 c. chopped onion
1 clove garlic, crushed
1 (28 oz.) can tomatoes, undrained
1 (4 oz.) can green chilies
1 (13 oz.) whole kernel corn
1 egg, beaten
1/4 c. vegetable oil
1 tsp. chili powder
1 c. yellow corn meal
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
2/3 c. milk

Cook sausage, onion and garlic in large skillet over medium heat until browned. Add tomatoes, chilies, corn and chili powder. Simmer 20 minutes. Spoon into lightly greased 8-inch baking dish; set aside. Combine cornmeal, flour, baking powder, salt and sugar in medium bowl. Combine egg, milk, and oil in a small bowl; add to dry ingredients. Stir until moistened. spread cornmeal mixture evenly over sausage mixture. Bake at 375 for 40 minutes or until golden brown.




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