From Joyce’s kitchen

Sausage Corn Bread Supper

You mix up this easy, exciting new dish in minutes! The quick-mixing and quick-cooking come from the new-day corn meal. So does that wonderful Fresh Corn Flavor. Here’s your can’t-fail recipe.

1 lb. pork sausage links 6 apple rings 1 cup Quaker or Aunt Jemima Corn Meal (white or yellow) 1 cup sifted flour ½ tsp. salt 4 tsp. baking powder 1 egg 1 cup milk 2 Tbsp. sausage drippings

Brown the pork sausage links in a 10-inch frying pan over low heat. Drain off the drippings. Arrange 10 of the sausage links and the 6 apple rings in a pattern in the bottom of the frying pan. (Save the extra sausage links and cut them into pieces to blend with the batter.)

For the corn bread, sift together dry ingredients. Add egg, milk, and two Tbsp. sausage drippings. Beat with rotary beater until smooth, about 1 minute. Do not over-beat. Blend in the chopped sausage links. Pour the batter over the apple rings. Bake in hot oven (425°F) 20 to 25 minutes. Invert immediately and serve with warm apple sauce. Delicious! Try it today! Makes 6 to 8 servings.