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Contains wheat ingredients. May contain milk ingredients.,Warning: Corn meal is raw, do not eat raw meal, dough or batter. Please cook fully before enjoying.

Sausage and Black-Eyed Peas Cornbread Skillet: 1 pound fully-cooked smoked sausage, cut into 1/4-inch thick slices. 1/2 cup chopped onion. 1/2 teaspoon minced garlic. 2 (15 oz) cans black-eyed peas, drained. 1 (14.5 oz) can chicken broth. 1 (10 oz) package frozen chopped collard greens, thawed and squeezed dry. 1/2 teaspoon hot pepper sauce. 1 large egg. 1 cup Martha White self-rising enriched white corn meal mix. 3/4 cup buttermilk. 1/4 cup vegetable oil. 2 teaspoons sugar. 1 cup shredded cheddar cheese. Heat: Oven to 400 degrees F. cook sausage and onion in 12-inch ovenproof skillet over medium-high heat until sausage is browned and onion is tender, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in peas, broth, greens and hot pepper sauce. Bring to a boil. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Whisk egg in large bowl. Stir in corn meal mix, buttermilk, oil and sugar until smooth. Stir in cheese. Pour over sausage mixture in skillet. Bake 25 to 30 minutes or until golden brown. Makes 6 to 8 servings. Easy Southern Cornbread: 1 teaspoon vegetable shortening or vegetable oil. 1 large egg. 1-1/2 cups buttermilk or 1-1/3 cups milk. 1/4 cup vegetable oil. 2 cups Martha White self-rising enriched white corn meal mix. Heat oven to 450 degrees F. spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place skillet or pan in oven to heat for about 5 minutes. Whish egg in medium bowl. Stir in buttermilk, oil and corn meal mix until smooth. Batter carefully tilt skillet to coat bottom with shortening. Pour batter into skillet. Bake 20 to 25 minutes or until golden brown. Makes 8 to 10 servings.

Martha White Foods, Inc.