Description
A cozy and flavorful Cornbread Sausage Casserole combining savory ground pork sausage, sweet cornbread, melty cheese, and vibrant peppers. Perfect for breakfast, brunch, or dinner, this easy-to-make casserole is a hearty 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 to taste; or 1/4 cup finely diced green pepper as a mild alternative)
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)
- 1 (8-oz) package shredded Cheddar-Monterey Jack cheese
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F. Lightly grease an 11" x 7" baking pan to prevent sticking.
- Cook sausage and vegetables: In a skillet over medium heat, cook the ground pork sausage until it begins to brown. Add the diced onion, red pepper, and jalapeño (or green pepper) and cook for 4-5 minutes until the vegetables soften and the sausage is fully browned. Drain excess fat and set mixture aside.
- Make the batter: In a mixing bowl, combine the cornbread mix, cream-style corn, and water (or water plus buttermilk for richer flavor). Stir until just combined.
- Assemble the casserole: Spread a half-inch layer of the cornbread batter evenly on the bottom of the prepared pan. Layer the sausage and vegetable mixture evenly over the batter, then sprinkle the shredded Cheddar-Monterey Jack cheese on top. Finally, spread the remaining cornbread batter evenly over the entire casserole.
- Bake the casserole: Place the casserole uncovered in the preheated oven and bake for 35 minutes until a toothpick inserted in 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 slicing and serving. This allows it to set for easier serving.
Notes
- For a milder dish, substitute the jalapeños with green bell pepper to accommodate kids or those sensitive to spice.
- Using buttermilk instead of water adds a richer flavor and slightly tangy note to the cornbread batter.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave for a quick meal.
- Feel free to customize with additional vegetables like corn kernels or substitute the sausage with turkey sausage for a leaner option.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 90 mg
