Grease a 23 cm pie plate and set aside. Place sausage in large skillet over medium heat. With fork, break up sausage. Cook 15 minutes, stirring occasionally. Preheat oven to 425 degrees. Drain sausage, reserving drippings. Return sausage to skillet. Add celery, onion and green pepper. Cook, stirring, 5 minutes. In medium bowl, combine ediane@keyway.net and buttermilk. Beat until blended. Add remaining ingredients and 2 teaspoons of drippings. Beat until blended. Add half cup cornmeal mixture to sausage; mix well. Spread about half of remaining cornmeal mixture into pie plate. Spread sausage mixture on top, leaving 1 cm border around edge of pie plate. Spoon remaining cornmeal around edge, leaving 10 cm circle in center uncovered. Bake for 30 minutes.