1 c. cornmeal
3/4 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 tbsp. sugar
1 egg
1 c. milk
1/4 c. oil

SALAD MIXTURE:

1 lb. sausage
5 hard boiled eggs
2 med. tomatoes
1 chopped green pepper
1/2 chopped med. onion
1 pkg. herb dressing mix
1 c. mayonnaise
Salt, pepper, paprika

Bake corn bread. Brown sausage, drain and set aside. Crumble corn bread in large mixing bowl. Chop fine 2 eggs and vegetables and mix in corn bread crumbs, set aside.

Combine herb dressing mix and mayonnaise. After it is well blended, pour over corn bread mixture and add drained sausage. Place in a 13 x 9 inch pan, smooth out the top of salad and slice remaining eggs and arrange thin slices over salad. Sprinkle with paprika and parsley if you wish. Put in refrigerator. Can be eaten cold or hot. We like it cold the first day. But when we have leftovers, we warm it.