1 lb. bulk sausage
1 c. chopped onion
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
3/4 c. all-purpose flour
3/4 c. grated Parmesan cheese
3/4 tsp. salt
3/4 c. milk
1 c. shredded cheddar cheese
2 tbsp. snipped parsley
1/4 tsp. dried oregano, crushed
1/8 tsp. garlic powder
Dash of pepper
3/4 c. cornmeal
1 tbsp. sugar
1 tbsp. baking powder
3 tbsp. vegetable oil
1 egg, beaten

Cook sausage and onion in saucepan until meat is brown and onion is tender; drain off excess fat. Stir in undrained tomatoes, tomato sauce; salt, oregano, garlic powder and pepper. Bring to a boil. Simmer, covered, for 5 minutes. Meanwhile, stir together flour, cornmeal, Parmesan cheese, sugar, baking powder; make a well in center of dry ingredients. Add milk, oil, and egg, stirring until combined. Spread batter in bottom of ungreased 13 x 9 x 2 inch baking dish. Spoon tomato mixture on top. Bake at 400 degrees for 20 minutes. Sprinkle cheddar cheese and parsley on top, then bake for 5 more minutes. Serves 8.