Cornbread-Sausage Pie

1 Lb. bulk sausage

2 Stalks celery -- chopped

1 Large onion -- chopped

1 green pepper -- chopped

1 1/2 C. buttermilk

1/2 C. all-purpose flour

2 Tsp. baking powder

3/4 Tsp. baking soda

3/4 Tsp. salt

1 [email protected]

1 1/2 C. cornmeal

Grease a 9-inch pie plate and set aside. Place sausage in large skillet over medium heat. With fork, break up sau- sage. Cook 15 minutes, stirring occasionally. Preheat oven to 425 degrees. Drain sausage, reserving drippings. Return sausage to skillet. Add celery, onion and green pepper. Cook, stirring, 5 minutes. In medium bowl, combine [email protected] and buttermilk. Beat until blended. Add remaining ingredients and 2 teaspoons of drippings. Beat until blended. Add 1/2 cup cornmeal mixture to sausage; mix well. Spread about 1/2 of remaining cornmeal mixture into pie plate. Spread sausage mixture on top, leaving 1/2-inch border around edge of pie plate. Spoon remaining cornmeal around edge, leaving 4-inch circle in center uncov- ered. Bake for 30 minutes.