If you’re looking for a hearty, cozy, stick-to-your-ribs kind of meal, my Cornbread Sausage Casserole recipe is calling your name. It’s savory, cheesy, just a little sweet from the cornbread, and full of good stuff like sausage, peppers, and onions. The best part? It’s simple, it’s reliable, and it’s the kind of meal that feels like a warm hug at the end of a long day.
If you love this recipe, also try my Hashbrown Casserole, my Cheesy Sausage Breakfast Casserole or my Dump and Bake Chicken, Broccoli and Rice Casserole!
True nostalgic comfort food
If, like me, you grew up around a cozy grandma kitchen and a well-worn recipe box, chances are there was a dish a little like this Cornbread Sausage Casserole tucked inside. It’s the kind of simple, hearty meal that doesn’t chase trends — it just tastes like home.
Savory sausage, soft cornbread, a little sweetness from the corn, and plenty of melty cheese, all layered together in one humble, comforting bake 💛 We usually slice it into big hearty squares, and it’s plenty satisfying all on its own — but a little green salad with homemade Ranch or a spoonful of applesauce on the side is always welcome.
I’m so excited to share my version with you — easy enough for a weeknight, special enough to feel like a hug from an old friend!
Why this recipe works so well
- Easy to make – Brown the sausage and veggies, stir the batter, and layer it all in one dish. The oven does the rest!
- Family-friendly – You can keep it mild or make it a little spicy, depending on your crew.
- Flexible – Works great as breakfast-for-dinner, a weekend brunch, or a cozy potluck dish.
Everything that makes this so good (including a little help from a box)
Because shhhh… sometimes a little shortcut is exactly what makes a homemade meal happen! Here’s what goes into this cozy, cheesy bake:
- Ground pork breakfast sausage: Savory, flavorful, and the base of the whole dish. Feel free to use spicy sausage, if you want to add more heat.
- Jalapeño or green pepper: Add a little kick — or keep it mild for the kids. You can sub in more red pepper if you prefer!
- Cornbread mix: The simple shortcut that holds it all together. (One box, no stress!)
- Water (or buttermilk): A splash of buttermilk makes it even richer, but water works just fine.
- Cheddar-Monterey Jack cheese: I love the blend of Cheddar and Monterey Jack because it’s melty and tasty, but you can swap in whatever you have on hand. Sharp Cheddar, Colby Jack, Pepper Jack (if you want extra heat), or even a little Mozzarella all work just fine. Just aim for something that melts well and complements the cozy cornbread flavor.
The quick tip rundown for success
Here’s your quick little cheat sheet before you dive in:
- Don’t skip draining the sausage. Excess grease can make the bottom of the casserole soggy.
- Let it rest before slicing. This gives the cornbread time to finish setting up and makes for cleaner cuts.
- Adjust the spice level to your crowd. Swap jalapeños for green peppers if your family doesn’t love heat — no judgment!
- Use a light hand when spreading the batter. It doesn’t need to be perfectly even — rustic is part of the charm!
Printable recipe
Cornbread Sausage Casserole
Ingredients
- 1 pound ground pork breakfast sausage
- ½ cup diced yellow onion (about 1 small)
- ½ cup finely diced red pepper (about 1 small)
- 2 diced jalapeño peppers (or to taste; OR ¼ cup finely diced green pepper if avoiding complaints from kids who hate spicy food :))
- 1 (16-oz) box cornbread mix
- 1 (15-oz) can cream-style corn
- ⅔ cup water (or ⅓ cup water plus ⅓ cup buttermilk for a richer dish)
- 1 (8-oz) package shredded Cheddar-Monterey Jack cheese
Instructions
- Prep: Preheat oven to 350°F. Lightly grease a 11"x7" baking pan.
- Cook sausage in a skillet over medium heat until starting to brown.1 pound ground pork breakfast sausage
- Add onion, red pepper and jalapeño (or green pepper) and cook for 4-5 minutes, until vegetables have softened and sausage has browned. Drain and set aside.½ cup diced yellow onion, ½ cup finely diced red pepper, 2 diced jalapeño peppers
- Make batter: Combine cornbread mix, corn and water in a bowl.1 (16-oz) box cornbread mix, 1 (15-oz) can cream-style corn, ⅔ cup water
- Assemble: Spread a ½-inch layer of batter in your prepared pan. Layer sausage mixture and cheese over batter. Top with remaining batter.1 (8-oz) package shredded Cheddar-Monterey Jack cheese
- Bake, uncovered, at 350°F for 25-35 minutes, until a toothpick inserted into the cornbread comes out clean. Let stand 10 minutes before serving.
A few little extras to make it even better
- Double the cheese: If you’re feeling cheesy, a little extra sprinkled on top never hurt anybody.
- Add a sprinkle of green onions: After baking, scatter some sliced green onions over the top for a fresh pop of color.
- Serve it with hot sauce: A few dashes of your favorite hot sauce at the table are chef’s kiss.
- Make it ahead: Assemble it earlier in the day, cover, and refrigerate until ready to bake.
How to store and reheat
- Storing: Cover leftovers tightly and refrigerate for up to 3 days.
- Reheating: Reheat individual slices in the microwave until hot. If reheating the whole pan, cover loosely with foil and warm in a 300°F oven until heated through.
- Freezing: You can freeze slices individually! Wrap well and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Can’t wait to hear what you think!
If you whip up this cozy Cornbread Sausage Casserole, don’t forget to leave a star rating and a comment below — it absolutely makes my day to hear from you!
📌And don’t forget to pin it so you can save it for later!
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