Name: Sausage Cornbread 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 to taste; or 1/4 cup finely diced green pepper as a mild alternative); 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 something incredibly comforting about a warm, cheesy bake that combines hearty sausage with sweet cornbread — that’s exactly what makes this Sausage Cornbread Casserole Recipe a kitchen favorite. The blend of textures and flavors comes together in a way that feels like a big, delicious hug on a plate.

A serving of casserole is shown on a white round plate, placed on a white marbled surface. The casserole has multiple layers, with a golden-brown crust on top that looks crumbly and soft. Inside, there is a mix of cooked ground meat and bits of orange and green vegetables, giving a speckled texture. Scattered on top and around the plate are small pieces of red bell pepper and green onion slices, adding bright color contrast. The background shows another plate of the same dish, slightly out of focus. 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 Sausage Cornbread Casserole Recipe
Top Tip
How to Serve Sausage Cornbread Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Cornbread Casserole Recipe

Why You'll Love This Recipe

This Sausage Cornbread Casserole Recipe hits all the right notes: it’s savory, slightly sweet, cheesy, and packs a little bit of heat if you like it. Every time I’ve made it for friends and family, it’s been a crowd-pleaser, and the leftover slices get just as good (if not better) heated up the next day.

Simple Ingredients: You probably already have most things in your pantry, making it perfect for an easy weeknight meal.
Great for Any Meal: Breakfast, brunch, or dinner — this casserole fits right in, changing gears depending on what you serve with it.
Customizable Heat Level: Adjust the spice with jalapeños or swap in green peppers to keep everyone happy at the table.
All-in-One Comfort Food: Cheese, sausage, veggies, and cornbread in one dish — minimal cleanup and a ton of flavor.

Ingredients & Why They Work

What I love about this casserole is how the ingredients naturally complement each other. The savory sausage brings juicy, spiced flavor, while the cornbread adds that tender crumb with a hint of sweetness. The peppers give a fresh crunch and a subtle bite, and the cheese melts to create irresistible gooeyness. Each element plays a key role.

Flat lay of raw ground pork breakfast sausage shaped neatly, a small mound of diced bright yellow onion, a small pile of finely diced vibrant red pepper, two fresh green jalapeño peppers, a simple white ceramic bowl filled with pale yellow cornbread mix powder, a small white bowl holding creamy pale yellow cream-style corn, a small white bowl of clear water, a small white bowl filled with shredded pale orange Cheddar and creamy white Monterey Jack cheese blend, all ingredients displayed 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: Its fat content and seasoning make the dish flavorful and juicy; choose a quality sausage with herbs you like.
Yellow onion: Adds sweetness and depth; cooking it until soft helps mellow any sharpness.
Red pepper: Provides color and a subtle sweet crunch, balancing the savory sausage.
Jalapeño peppers: A little fresh heat wakes up the casserole — but no worries, you can swap for green bell peppers to tone down the spice if needed.
Cornbread mix: Acts as the base; I usually pick a classic boxed mix for convenience, but homemade works beautifully too.
Cream-style corn: Adds moisture and a touch of natural sweetness that keeps the cornbread tender.
Water or buttermilk: I like adding a splash of buttermilk for extra richness, but plain water works fine too.
Shredded Cheddar-Monterey Jack cheese: That cheesy layer melts into gooey pockets, making every bite heavenly — feel free to use whichever cheese blend you love best.

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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

This casserole is like a blank canvas — I often tweak the peppers based on my guests’ heat tolerance, or sneak in extra cheese if I’m feeling indulgent. Don’t be shy about adding your favorite spices or swapping ingredients to suit what you have on hand.

Variation: I once made this with spicy chorizo instead of breakfast sausage for a smoky, bold twist. It was a hit at a casual brunch party!
Dairy-Free: Try a plant-based cheese and use water or dairy-free milk instead of buttermilk to make it allergy-friendly.
Vegetarian: Skip the sausage and add sautéed mushrooms or a smoky eggplant to keep that umami richness.

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

A white plate holds a thick slice of a golden cornbread casserole with a slightly crumbly texture. The casserole has visible layers of light yellow cornbread on top, mixed with bits of browned ground meat and vegetables like corn within the middle. On top and around the slice are small slices of bright green scallions and diced red bell peppers, adding a fresh contrast. A silver fork rests on the plate beside the casserole, and a woman's hand holds the plate from the side. In the background, there is a white casserole dish with more of the golden cornbread, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sauté the Sausage and Veggies

First things first: preheat your oven to 350°F and grease an 11"x7" baking pan. Then, heat a skillet over medium heat and cook the ground pork sausage, breaking it up as it browns. When the sausage just begins to color, add diced onion, red pepper, and your chosen jalapeños or green peppers. Let everything cook together for about 4-5 minutes until the veggies are soft and the sausage is thoroughly browned. Drain off any excess grease and set this savory mixture aside for now.

Step 2: Mix Cornbread Batter

While the sausage cools slightly, grab a mixing bowl and combine your cornbread mix, cream-style corn, and your chosen liquid — water or the buttermilk-water combo for richness. Stir just until everything comes together into a slightly thick batter. Easy peasy here; no overmixing needed!

Step 3: Layer and Bake

Spoon half of the cornbread batter into the greased pan, spreading it evenly to about a half-inch thickness. Next, scatter all the sausage-veggie mixture evenly across the batter. Sprinkle the shredded cheese over that, and then dollop the remaining cornbread batter right on top — it doesn’t have to be perfectly smooth; it will spread as it bakes. Pop the whole thing in the oven uncovered for 25-35 minutes. You’ll know it’s ready when a toothpick poked into the cornbread comes out clean.

Step 4: Let It Rest and Serve

After you pull it from the oven, give the casserole at least 10 minutes to rest — this helps it set up so it slices nicely without falling apart. Then, just dig in and enjoy all that cozy, cheesy goodness.

Top Tip

Making this Sausage Cornbread Casserole Recipe for the first time, I learned that controlling moisture is key. Too wet a batter and the cornbread gets soggy; too dry, and it’s crumbly. Here’s what I found helped every time:

Drain Grease Well: After cooking the sausage and veggies, give it a good drain to avoid excess fat weighing down the casserole.
Rice the Batter Gently: Mix the cornbread batter just enough so all ingredients are combined—don’t overmix or the texture will get tough.
Layering Matters: Spreading half the batter first, then the sausage and cheese, then topping with the rest ensures the casserole bakes evenly.
Rest before Serving: Patience pays off here; letting the casserole cool for at least 10 minutes helps it hold together better when sliced.

How to Serve Sausage Cornbread Casserole Recipe

Garnishes

I love a little fresh green onion or chopped cilantro sprinkled on top for brightness and color — it cuts through the richness perfectly. A dollop of sour cream or a splash of hot sauce also adds a nice tang if you’re feeling adventurous.

Side Dishes

Some simple, fresh sides balance out this hearty dish wonderfully. Think crisp greens like a spinach salad with vinaigrette or roasted veggies to add texture contrast. I often serve it with steamed broccoli or a light cucumber salad on the side.

Creative Ways to Present

For holiday brunches, I’ve assembled this casserole in individual ramekins for a charming personal touch. It’s a fun way to wow guests and makes serving easier. You can also top each portion with avocado slices or a fried egg for a luxe finish.

Make Ahead and Storage

Storing Leftovers

Leftover Sausage Cornbread Casserole stores beautifully in an airtight container in the fridge for 3-4 days. I usually slice it into portions and layer parchment paper between pieces to keep them from sticking.

Freezing

I’ve frozen this casserole successfully by wrapping tightly with plastic wrap and foil. When you’re ready to eat, thaw overnight in the fridge before reheating — it holds its flavor and texture well this way.

Reheating

Reheat in the oven at 325°F for 15-20 minutes until warmed through to keep the crispy top and avoid sogginess. Alternatively, the microwave works fine for a quick snack, but it won’t have that lovely baked crust.

Frequently Asked Questions:

Can I use a different type of sausage in the Sausage Cornbread Casserole Recipe?

Absolutely! While I stick to breakfast sausage for its seasoning and texture, spicy chorizo or even turkey sausage can be great substitutes depending on your taste.

How spicy is this casserole with jalapeños?

If you like a bit of heat, the jalapeños add a nice mild kick without overpowering the dish. If you’re cooking for kids or sensitive palates, swapping them out for green peppers works perfectly.

Can I make this casserole ahead of time?

Yes! You can assemble it a few hours before baking and keep it covered in the fridge. Just add a few extra minutes to the baking time if it’s going in chilled.

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

The oven is your best bet: cover the casserole loosely with foil and warm at 325°F until hot, which preserves moisture and texture better than the microwave.

Final Thoughts

Honestly, this Sausage Cornbread Casserole Recipe holds a special place in my kitchen repertoire because it’s just so reliably comforting and simple. I always feel like I’m sharing a little warmth every time I serve it, whether it’s a lazy weekend brunch or a busy weeknight. Give it a try — I’m sure it’ll become one of your go-to crowd pleasers just like it has for me.