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SAUSAGE AND CORNBREAD PIE

1 pound bulk pork sausage
1 cup chopped onion
1 clove garlic, crushed
1 (28oz.) can tomatoes, undrained
1 (4oz.) can chopped green chiles (undrained)
1 cup frozen whole kernel corn
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
2 tsp. sugar
1 egg, beaten
2/3 cup milk
1/4 cup vegetable oil

Cook sausage, onion, and garlic in a large skillet over medium heat
until meat is browned, stirring to crumble meat; drain. Add
tomatoes, chiles, corn, and chili powder; simmer 20 minutes. Spoon
mixture into a lightly greased 8-inch square baking dish, and set
aside. Combine cornmeal, flour, baking powder, salt and sugar 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 in 375 degree over for 40 minutes or until
golden brown.

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