CORN BREAD-TOPPED SAUSAGE PIE

Corn Bread-Topped Sausage Pie image

Treat your family to a classic sausage pie topped with corn bread that's ready in 55 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 16

Previous Next

Ingredients

1 lb bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 small bell pepper, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (15 oz) tomato sauce
1 box (9 oz) frozen whole kernel corn, thawed
1 jar (4.5 oz) sliced mushrooms, drained
2/3 cup cornmeal
1/3 cup all-purpose flour
1/2 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/4 cup shredded Monterey Jack cheese with jalapeño peppers (1 oz)

Steps:

Heat oven to 400°F.
In 10-inch skillet, cook sausage, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain. Stir in tomato sauce, corn and mushrooms. Heat to boiling; remove from heat.
In medium bowl, stir all topping ingredients except cheese. Beat vigorously with spoon 30 seconds. Stir in cheese.
Spoon sausage mixture into ungreased 2-quart casserole. Pour topping over hot sausage mixture, spreading evenly.
Bake uncovered 20 to 25 minutes or until topping is golden brown.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 9 g, TransFat 0 g