Delta Supper with Cornbread Topping

1 pound Smoked Sausage, cut into 1-inch pieces
1 large onion, cut into thin wedges
2 large green peppers, cut into strips
3 tablespoons cooking oil, divided
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (16 ounces each) black-eyed peas, drained
1 cup self-rising corn meal*
1/4 teaspoon cayenne pepper (I like to use about 1/2 teaspoon)
2/3 cup milk
1 egg, beaten

Preheat oven to 400̊. In a large skillet over medium-high heat, cook sausage, onion and green pepper in 1 tablespoon oil until vegetables are tender. Stir in tomatoes and peas; reduce heat and simmer for 5 minutes. Pour into a greased 13-inx9-in baking dish. In a small bowl, combine corn meal, cayenne pepper, milk, egg and remaining oil; stir until smooth. Pour over sausage mixture. Bake for 25-30 minutes or until golden brown.

Yield: 6-8 servings