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Bottoms Up Salmon Cornbread

Ingredients

2 7-3/4 oz. Cans salmon
1 tbsp oil
1/2 cup of chopped onions
1/2 cup of chopped green pepper
1 cup of flour
1 tbsp baking powder
1 tsp salt
tbsp sugar
3/4 cup of cornmeal
1 1/4 c milk
1 egg. Slighty beaten
1/4 cup butter or margarine, melted

Directions

Drain salmon and flake, reserving juice.

Heat oil and saute onion and green pepper until tender. Add salmon and mix lightly.

Oil an 8 cup ring mould or an 8x8 inch pan and line with waxed paper. Spread salmon mixture in baking pan.

Sift together flour, baking powder, salt and sugar. Combine cornmeal and milk. Let stand 5 minutes, then stir in beaten egg and butter.

Add to sifted dry ingredients and stir only until combined. Spoon evenly over salmon.

Bake at 400 degrees F. 30 minutes or until cake tester inserted in centre of cornbread comes out clean.

Cool 5 minutes. Unmould onto serving platter and remove wax paper. Serve with cream sauce.