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1 lb. bulk pork sausage
1 c. chopped onion
1 (16 oz.) can tomatoes, cut
1 (8 oz.) can tomato sauce
1 (4 oz.) can sliced
mushrooms, drained
1/4 tsp. dried oregano,
1/8 tsp. garlic powder
3/4 c. all-purpose flour
3/4 c. yellow cornmeal
3/4 c. grated Parmesan cheese
1 Tbsp. sugar
1 Tbsp. baking powder
1 beaten egg
3/4 c. milk
3 Tbsp. cooking oil
1 c. shredded Cheddar cheese

Cook sausage and onion until meat is brown and onion is
tender; drain off fat. Stir in undrained tomatoes, tomato
sauce, mushrooms, oregano, garlic powder, 1 teaspoon salt and
dash of pepper. Bring to boiling and simmer, covered for 5
minutes. Meanwhile, stir together flour, cornmeal, Parmesan
cheese, sugar, baking powder and 3/4 teaspoons salt. Make a
well in center of dry ingredients. Combine egg, milk and oil.
Add to dry ingredients, stirring until combined. Spread batter
in bottom of ungreased 13 x 9 x 2-inch baking dish. Spoon
tomato mixture atop. Bake in a 400 degrees oven for 20 minutes. Top
with Cheddar cheese. Bake 5 minutes more or until cheese

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