Delta Supper with Cornbread Topping 1 pound smoked sausage, cut into 1-inch pieces 1 large onion, cut into thin wedges 2 large green bell peppers, cut into strips 3 tablespoons vegetable oil, divided 1 (15 ounce) can diced tomatoes, undrained 2 (16 ounce) cans black-eyed peas, drained 1 cup self-rising cornmeal mix 1/4 teaspoon cayenne pepper 2/3 cup milk 1 egg, beaten Preheat oven to 400 degrees F. 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 x 9-inch baking dish. In a small bowl, combine cornmeal mix, red pepper, milk, egg and remaining oil; stir until smooth. Pour over sausage mixture. Bake for 25 to 30 minutes or until golden brown. Yields 6 to 8 servings.