12 oz. smoke sausage links
2 tbsp. water
1 (11 oz.) can cream of celery soup
2 eggs
3/4 c. milk
2 tbsp. salad oil
1 c. all-purpose flour
1 c. cornmeal
1/4 c. sugar
1 tbsp. baking powder
butter
Maple syrup

Preheat oven to 350 degrees. Grease 8x12 inch baking dish.

In covered 10-inch skillet over medium heat, cook sausage in water, 5 minutes. Uncover; cook until sausages are browned, turning occasionally. Drain on paper towels.

In small bowl, combine soup and eggs; stir to mix well. Gradually stir in milk and oil; mix until smooth.

In medium bowl, combine flour, cornmeal, sugar and baking powder. Add soup mixture, stirring just to moisten. Pour into prepared baking dish. Arrange sausages on batter. Bake 30 minutes or until bread springs back when lightly touched with finger. Serve warm with butter and/or syrup (optional). Makes 6 servings.