Cornbread Sausage Casserole
Savory sausage, sweet cornbread, melty cheese, and colorful peppers — this Cornbread Sausage Casserole is the ultimate cozy meal for breakfast, brunch, or dinner. Easy to make, full of flavor, and always a hit!
Servings: 6 generous servings
Calories: 600kcal
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.
Notes
- Adjust peppers and sausage type based on your family's spice tolerance.
- Tent with foil if needed to prevent over-browning.
- Leftovers reheat beautifully for quick breakfasts or lunches!
Nutrition
Serving: 1serving | Calories: 600kcal | Carbohydrates: 38g | Protein: 24g | Fat: 39g