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Cornbread-Sausage Pie

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Recipe

 

Yield

1 pie

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound sausage, bulk
2 each celery stalks
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1 each onions
lage
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1 each green bell peppers
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1 ½ C. buttermilk
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½ C. all-purpose flour
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2 teaspoons baking powder
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¾ teaspoon baking soda
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¾ teaspoon salt
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1 ½ C. cornmeal
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Ingredients

Amount Measure Ingredient Features
453.6 g sausage, bulk
2 each celery stalks
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1 each onions
lage
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1 each green bell peppers
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1.5 C. buttermilk
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0.5 C. all-purpose flour
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1E+1 ml baking powder
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3.8 ml baking soda
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3.8 ml salt
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1.5 C. cornmeal
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Directions

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℉ (220℃). 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 ½ cup cornmeal mixture to sausage; mix well. Spread about ½ of remaining cornmeal mixture into pie plate. Spread sausage mixture on top, leaving ½-inch border around edge of pie plate. Spoon remaining cornmeal around edge, leaving 4-inch circle in center uncov- ered. Bake for 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 58749% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 1302mg 54%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 20%
Sugars g
Protein 46g
Vitamin A 8% Vitamin C 46%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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