Corn and Sausage Puddin’

½ pound ground pork sausage

1 cup chopped red bell peppers

1 (16-ounce) package frozen cream-style corn (canned is fine, but the frozen tastes better)

4 large eggs, well beaten

2 tablespoons all-purpose flour

½ teaspoon salt

c3 teaspoon sugar

½ teaspoon pepper

Preheat the oven to 350 degrees. Cook the sausage and bell peppers together in a large skillet until the sausage is browned completely. Stir in the corn and when it begins to bubble, add the well-beaten eggs. Stir in the flour, salt, sugar, and pepper. Bake for 25 to 30 minutes in the skillet, until the pudding is set in the middle.

Makes 4 to 6 servings

It isn’t the fine china that makes a Southern meal, although many Southern meals are served on fine china.

It’s always the love and care that goes into preparing a meal from scratch that makes a Southern table so inviting.