1 lb Bulk sausage
2 Stalks celery; chopped
1 lg Onion; chopped
1 Green pepper; chopped
1 1/2 c Buttermilk
1/2 c All-purpose flour
2 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
1 Egg
1 1/2 c Cornmeal
Grease a 9-inch pie plate and set aside. Place sausage in large skillet
over medium heat. With fork, break up sausage. Cook 15 minutes, stirring
occasionally. Preheat oven to 425 degrees. Drain sausage, reserving
drippings. Return sausage to skillet. Add celery, onion and green pepper.
Cook, stirring, 5 minutes. In medium bowl, combine egg and buttermilk. Beat
until blended. Add remaining ingredients and 2 teaspoons of drippings. Beat
until blended. Add 1/2 cup cornmeal mixture to sausage; mix well. Spread
about 1/2 of remaining cornmeal mixture into pie plate. Spread sausage
mixture on top, leaving 1/2-inch border around edge of pie plate. Spoon
remaining cornmeal around edge, leaving 4-inch circle in center uncovered.
Bake for 30 minutes.
Yields
1 Servings