Sausage and Cornbread Pie

• 1 lb. bulk pork sausage
• 1 cup chopped onion
• 1 clove garlic, crushed
• 1 can tomatoes, undrained
• 1 can chopped green chilies, undrained
• 1 cup frozen whole kernel corn
• 1 tsp. chili powder
• 1 cup yellow cornmeal
• 2/3 cup all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
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• 2 tsp. sugar
• 1 egg, beaten
• 2/3 cup milk
• 1/4 cup vegetable oil

Directions:

Cook sausage, onion, and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chilies, corn, and chili powder, simmer 20 minutes. Spoon mixture into a lightly greased 8 inch square baking dish and set aside. Combine cornmeal and next 4 ingredients in a medium bowl, mixing well. Combine egg, milk, and oil in a small bowl; add to dry ingredients, stirring just until moistened. Spread cornmeal mixture evenly over sausage mixture. Bake at 375 degrees for 40 minutes or until golden brown.

By Robin