Name: Cornbread Sausage Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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 for less spice); 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 a richer dish); 1 (8-oz) package shredded Cheddar-Monterey Jack cheese

There’s just something irresistibly comforting about a dish that combines the sweetness of cornbread with savory sausage and melty cheese. This Cornbread Sausage Casserole Recipe is exactly that—warm, hearty, and packed with flavor, making it a real crowd-pleaser anytime you need a cozy meal on the table.

A serving of layered casserole sits on a white plate placed on a wooden table, featuring a crispy golden top layer with a coarse texture. Below this, a moist cooked ground meat layer mixed lightly with small bits of white starch-like pieces and diced red bell peppers creates a colorful, uneven texture. The dish is garnished with scattered green onion slices and bright red bell pepper chunks on top, adding fresh green and red colors that contrast with the casserole's warm yellow and brown tones. Some green onion pieces are also scattered around the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cornbread Sausage Casserole Recipe
Top Tip
How to Serve Cornbread Sausage Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cornbread Sausage Casserole Recipe

Why You'll Love This Recipe

I find this casserole to be a magical blend that feels like an all-in-one meal. It’s perfect when you want something that’s easy to throw together but tastes like you’ve been slaving away in the kitchen.

Savory + Sweet Harmony: The mix of sausage and cornbread creates a flavor combo that hits all the right notes without overpowering your palate.
One-Baking-Pan Wonder: It’s all cooked together in one dish, which means less cleanup and more time to relax or entertain.
Customizable Heat Levels: Whether you like your food spicy or mild, you can tweak the peppers to suit the whole family’s taste buds.
Perfect for Any Meal: Breakfast, brunch, dinner—you name it. It’s the kind of hearty casserole that fits the bill any time.

Ingredients & Why They Work

This recipe packs a flavorful punch by combining classic cornbread ingredients with the rich, savory flavors of sausage and peppers. Grab fresh veggies for the best texture and choose quality sausage—it makes a noticeable difference.

Flat lay of a mound of fresh ground pork breakfast sausage, a small pile of diced yellow onion, finely diced red bell pepper pieces, two whole green jalapeño peppers, a small white ceramic bowl filled with bright yellow cornbread mix, a small white ceramic bowl containing creamy corn kernels in cream-style texture, a small white ceramic bowl of clear water, an 8-ounce pile of shredded Cheddar and Monterey Jack cheese blend, all ingredients arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Pork Breakfast Sausage: Provides the savory, spiced base and lots of richness; I always choose a sausage that’s not too greasy.
Yellow Onion: Adds sweetness and depth—dicing it finely helps it cook evenly.
Red Pepper: Brings a little color and natural sweetness that balances the sausage.
Jalapeño Peppers (or Green Pepper): Gives a nice heat boost, but you can swap them out for milder green pepper to keep it kid-friendly.
Cornbread Mix: The foundation! Using a good-quality mix makes it quick and foolproof.
Cream-Style Corn: Adds moisture and that subtle corn flavor that makes the casserole pop.
Water (or Buttermilk): Buttermilk makes the batter richer and tangier—my personal favorite if I have it on hand.
Cheddar-Monterey Jack Cheese: Melts beautifully and adds that gooey, cheesy layer everyone loves.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with the spice level — sometimes I toss in extra jalapeños if I’m in the mood for some heat, other times I stick with green peppers to keep it mellow for the kids. Feel free to swap out the cheese for a sharper aged cheddar or even add some crispy bacon on top for crunch.

Spicy Variation: One time, I added smoked paprika and some chipotle powder to the sausage mix for a smoky twist, and it was instantly a new favorite in our household.

Step-by-Step: How I Make Cornbread Sausage Casserole Recipe

A white plate is held by woman's hand, showing a serving of a layered corn casserole. The top layer is golden and fluffy with a crusty texture, sprinkled with chopped red bell peppers and green onions. Below the top, there's a crumbly, moist yellow cornmeal layer mixed with browned ground meat and bits of vegetables. A fork rests on the plate to the left. In the background, you can see a white casserole dish with more of the same golden top layer. Everything is set on a white marbled surface with a striped cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage and Sauté the Veggies

Start by heating a skillet over medium heat and cooking the sausage until it just begins to brown. Then add your diced onion, red pepper, and jalapeño (or green pepper) to the pan. Cook everything together for about 4 to 5 minutes, stirring occasionally, until the veggies soften and the sausage is fully browned. This step builds the flavorful base for your casserole, so don’t rush it. Once done, drain any excess grease and set the mixture aside to cool slightly.

Step 2: Whip Up the Cornbread Batter

In a medium bowl, pour your cornbread mix and add the can of cream-style corn. Then stir in the water or buttermilk—this adds moisture and richness. Mix gently until everything’s combined but don’t overmix, or your cornbread might turn out tough. A few lumps are perfectly fine here.

Step 3: Layer and Bake Your Casserole

Grease your baking pan well to keep the casserole from sticking. Spread about half of the cornbread batter evenly in the bottom of the pan, just about a half-inch thick. Then layer the sausage and pepper mixture evenly over the batter, followed by a generous sprinkle of shredded cheese. Top everything with the remaining batter, smoothing it out as best as you can. Pop it in the oven at 350°F, uncovered, and bake for 25 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it rest for 10 minutes before serving to let the flavors meld and the casserole set nicely.

Top Tip

From years of making this dish, I’ve learned a few tricks that really elevate the final result and make the process smoother.

Drain the Sausage Well: Leaving excess grease in the pan can make the casserole soggy, so drain carefully before assembling.
Don’t Overmix Your Batter: Overworking cornbread batter can lead to dense texture, so mix just until combined.
Layering Matters: Spreading batter beneath and on top creates that perfect soft crust that holds everything together beautifully.
Rest Before Serving: Giving the casserole 10 minutes to set really helps with slicing and flavor melding.

How to Serve Cornbread Sausage Casserole Recipe

cornbread sausage casserole - Serving Suggestion

Garnishes

I usually add a sprinkle of fresh chopped parsley or green onions on top—they add a pop of color and a fresh bite that cuts through the richness. Some sour cream on the side doesn’t hurt either, especially if you’ve gone spicy with the jalapeños.

Side Dishes

This casserole stands tall on its own, but if I’m rounding out the meal, I love pairing it with a simple green salad or some roasted veggies. A side of fresh fruit or even some tangy coleslaw adds nice balance too.

Creative Ways to Present

For brunch gatherings, I like to bake this casserole in mini cast-iron skillets or muffin tins—individual portions are easy to serve, and these presentation bites look so cute on a buffet or brunch table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. It reheats nicely in the oven or microwave, making it a great option for quick next-day meals.

Freezing

I’ve had great success freezing individual portions wrapped tightly in foil or plastic wrap, then stored in freezer bags. Just thaw overnight in the fridge before reheating, and it tastes nearly as fresh as when first baked.

Reheating

To keep the edges crispy, I reheat leftovers in a preheated oven at 350°F for about 15 minutes. The microwave works fine if you’re in a hurry, but baking brings back that just-cooked texture best.

Frequently Asked Questions:

Can I use store-bought cornbread instead of mix for this Cornbread Sausage Casserole Recipe?

Using pre-made cornbread crumbs or a crumbled store-bought cornbread can work in a pinch, but the texture will be different. The batter from the mix creates that soft, cohesive layer that holds the casserole together, so I recommend sticking with the mix if you want the classic outcome.

How spicy is this Cornbread Sausage Casserole Recipe?

The level of heat entirely depends on how many jalapeños you use. For a mild version, I recommend swapping out jalapeños for green bell peppers to keep it family-friendly, especially if kids are involved. You can always add hot sauce at the table to give it an extra kick.)

Can I prepare the Cornbread Sausage Casserole Recipe ahead of time?

Absolutely! You can assemble the casserole completely, cover it, and store it in the refrigerator for up to 24 hours before baking. I find this handy when prepping for busy mornings or entertaining guests. Just add a few extra minutes to the bake time if baking straight from the fridge.

What’s the best way to reheat leftovers without drying them out?

Reheating in the oven at 350°F wrapped loosely with foil keeps the casserole moist. If using a microwave, heat in short bursts and cover with a damp paper towel to retain moisture and avoid drying out.

Final Thoughts

This Cornbread Sausage Casserole Recipe holds a special place in my kitchen rotation because it’s reliable, comforting, and endlessly adaptable. Whether you’re feeding a hungry family or looking for that perfect potluck dish, this recipe never disappoints. I’m confident you’ll enjoy the cozy, flavorful layers just as much as I do—and maybe even discover your own tweaks along the way. Give it a try and make it your own; it’s one of those dishes that just feels like home.