LINDA CARMAN / MARTHA WHITE
Country Italian Sausage Pie.
1 tablespoon Pure Vegetable Oil
1 pound mild or hot Italian sausage links, cutinto 1-inch
2 large green or red bell pepper, cutinto strips
1 large onion, cutinto wedges
1 garlic clove, minced
1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano,
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 oz.) package Buttermilk Cornbread Mix
1/2 cup milk
1 large egg, beaten
1 cup (4 oz.) shredded Cheddar or mozzarella cheese
1. HEAT oven to 400°F. Heat oil in 10-inch castiron skillet over medium-high heat until hot. Add sausage. Cook until
browned, stirring occasionally.
2. ADD bell peppers, onion and garlic. Cook until vegetables are tender, stirring occasionally. Stir in tomatoes, salt and
pepper. Cook 2 to 3 minutes, stirring occasionally.
3. COMBINE cornbread mix, milk and egg in small bowl. Stir until smooth. Stir in cheese. Spoon batter around edge of
mixture in skillet.
4. BAKE 20 To 30 minutes or untiltopping is golden brown. Yield 4 to 5 Servings