Description
This Cornbread Sausage Casserole combines savory breakfast sausage with sweet cornbread and melty cheese for a cozy, flavorful dish perfect for breakfast, brunch, or dinner. Easy to prepare and bake, it features a colorful blend of peppers and a creamy texture from the cream-style corn.
Ingredients
Scale
Sausage Mixture
- 1 pound ground pork breakfast sausage
- 1/2 cup diced yellow onion (about 1 small)
- 1/2 cup finely diced red pepper (about 1 small)
- 2 diced jalapeño peppers (or 1/4 cup finely diced green pepper if avoiding spicy heat)
Cornbread Batter
- 1 (16-oz) box cornbread mix
- 1 (15-oz) can cream-style corn
- 2/3 cup water (or 1/3 cup water plus 1/3 cup buttermilk for richer texture)
Topping
- 1 (8-oz) package shredded Cheddar-Monterey Jack cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Lightly grease an 11"x7" baking pan to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the ground sausage until it just starts to brown.
- Sauté Vegetables with Sausage: Add diced onion, red pepper, and jalapeño (or green pepper) to the skillet. Cook for 4 to 5 minutes until the vegetables are softened and the sausage is browned. Drain excess fat and set the mixture aside.
- Prepare Cornbread Batter: In a bowl, combine the cornbread mix, cream-style corn, and water (or water and buttermilk) until just blended to form the batter.
- Assemble Casserole: Spread half an inch of the cornbread batter evenly in the prepared pan. Layer the cooked sausage mixture over the batter, then sprinkle the shredded cheese evenly on top. Cover with the remaining cornbread batter, smoothing the surface gently.
- Bake: Place the assembled casserole in the preheated oven and bake uncovered for 35 minutes, or until a toothpick inserted into the cornbread comes out clean.
- Rest and Serve: Allow the casserole to stand for 10 minutes after baking to set before slicing and serving.
Notes
- Substitute green peppers for jalapeños if you want a milder flavor to suit kids or those sensitive to spice.
- For a richer casserole, use half water and half buttermilk in the batter.
- Make sure to drain the sausage and vegetables well to avoid excess grease in the casserole.
- This casserole works great for breakfast, brunch, or a comforting dinner option.
- Leftovers can be refrigerated and reheated for a quick meal the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg
