1 Lb. bulk sausage
2 Stalks celery — chopped
1 Large onion — chopped
1 green pepper — chopped
1 1/2 C. buttermilk
1/2 C. all-purpose flour
2 Tsp. baking powder
3/4 Tsp. baking soda
3/4 Tsp. salt
1 ediane@keyway.net
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 sau- sage. 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 ediane@keyway.net 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 uncov- ered. Bake for 30 minutes.