1 lb. bulk pork sausage
1 c. onion, chopped
1 (16 oz.) can cut tomatoes
1 (8 oz.) can tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1/4 tsp. dried oregano, crushed
1/8 tsp. garlic powder
3/4 c. flour
3/4 c. cornmeal
3/4 c. Parmesan cheese, grated
1 tbsp. sugar
1 tbsp. baking powder
3/4 c. milk
3 tbsp. cooking oil
1 egg, well-beaten
1 c. Cheddar cheese, shredded
2 tbsp. parsley, snipped

In a saucepan, cook sausage and onion until brown and tender; drain off excess fat. Stir in undrained tomatoes, tomato sauce, mushrooms, oregano, garlic powder, 1 teaspoon salt and dash pepper. Simmer, covered, for 5 minutes.

Meanwhile, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder and 3/4 teaspoon salt. Make well in center of dry ingredients; add milk, oil and egg, stirring until combined. Spread batter in bottom of an ungreased 9 x 13-inch casserole dish. Spoon tomato mixture on top. Bake in 400 degree oven for 20 minutes. Sprinkle Cheddar cheese and parsley atop. Bake 5 minutes more. Serves 8.