Description
This Cornbread Sausage Casserole is a cozy, flavorful dish combining savory breakfast sausage, sweet cornbread, melty cheese, and colorful peppers. Perfect for breakfast, brunch, or dinner, it’s easy to make and always a crowd-pleaser.
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 for less spice)
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 a richer dish)
Topping
- 1 (8-oz) package shredded Cheddar-Monterey Jack cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Lightly grease an 11"x7" baking pan to prevent sticking and set it aside.
- Cook Sausage Mixture: In a skillet over medium heat, cook the ground pork breakfast sausage until it starts to brown. Add the diced yellow onion, red pepper, and jalapeño peppers (or green pepper) and cook for 4-5 minutes until the vegetables soften and the sausage is fully browned. Drain any excess fat and set the mixture aside.
- Make Cornbread Batter: In a bowl, combine the cornbread mix, cream-style corn, and water (or water and buttermilk). Stir gently until just combined to form a batter.
- Assemble the Casserole: Spread a half-inch layer of the cornbread batter evenly in the prepared baking pan. Layer the sausage mixture evenly over the batter, then sprinkle the shredded Cheddar-Monterey Jack cheese on top. Finally, spread the remaining cornbread batter over the cheese layer to cover it.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35 minutes until a toothpick inserted into the cornbread comes out clean and the top is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it stand for 10 minutes before serving to allow it to set and cool slightly for easier slicing.
Notes
- For a milder flavor, substitute jalapeños with diced green pepper to avoid too much spice for kids or sensitive eaters.
- Using half water and half buttermilk in the batter gives a richer, tangier flavor to the cornbread layer.
- Make sure to drain excess fat from the cooked sausage mixture to avoid a greasy casserole.
- Letting the casserole rest after baking helps it firm up, making it easier to cut and serve.
- This casserole works great as a hearty breakfast, brunch, or even dinner option.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg
