Ingredients

• 3/4 cup Atkinson's corn meal
• 1/4 cup self-rising flour
• 3/4 cup buttermilk
• 1/4 cup sweet milk
• 1 egg
• 3 tablespoons shortening

FILLING:

• 1 pound sausage
• 1 cup whole kernal corn
• 1 tablespoon minced onion
• 1/2 teaspoon sugar
• 1 cup canned tomatoes
• 3 tablespoons drippings
• 1 teaspoon salt
• 1 tablespoon flour
• 2 tablespoons Atkinson's corn meal

Directions:

Cook sausage until brown. Drain browned sausage on paper while sauteing onions in drippings. Next add flour and corn meal, stirring well. Add tomatoes and corn to onions and simmer for 10 min. Stir in sausage and cook almost until boiling point. Pour over cornbread mixture. Spread remaining cornbread mixture on top. Bake at 400ºF-425ºF for 20-25 minutes. Yields 4-6 servings.