1/2 lb. sausage (hot preferred)
1 c. all-purpose flour
1 c. self-rising corn meal
1 (20 oz.) jar chopped pimento, drained
1 (8 oz.) carton French onion dip
1/2 c. milk

Break sausage into small pieces and brown, stirring constantly for even cooking. Drain, reserve 2 tablespoons drippings. Combine flour, cornmeal, sausage and pimento, add drippings, onion dip and milk. Stir just enough to moisten dry ingredients. Fill greased muffin tins 2/3 full. Bake at 425 degrees for 20-25 minutes. (I use small muffin tins when I plan to use this recipe for appetizer.)