Description
A comforting Cornbread Sausage Casserole combining savory ground pork sausage, sweet cornbread, creamy cheese, and vibrant peppers. Perfect for breakfast, brunch, or dinner, this dish is easy to prepare and packed with flavor.
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 richer flavor)
Topping
- 1 (8-oz) package shredded Cheddar-Monterey Jack cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F. Lightly grease an 11"x7" baking pan to prepare for baking.
- Cook Sausage: In a skillet over medium heat, cook the ground pork sausage until it just starts to brown, breaking it apart as it cooks.
- Sauté Vegetables: Add the diced yellow onion, red pepper, and jalapeño (or green pepper) to the skillet with the sausage. Cook for 4-5 minutes until the vegetables are softened and the sausage is fully browned. Drain excess fat and set the mixture aside.
- Prepare Batter: In a mixing bowl, combine the cornbread mix, cream-style corn, and water (or the water and buttermilk mixture if using). Stir gently until just combined.
- Assemble Casserole: Spread half of the cornbread batter evenly in the prepared baking pan creating a 1/2-inch layer. Layer the cooked sausage mixture evenly over the batter, followed by the shredded cheese. Finally, spread the remaining batter on top, covering the layers.
- Bake: Place the assembled casserole in the oven and bake uncovered at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
- Rest and Serve: Remove from oven and let the casserole stand for 10 minutes before slicing and serving to allow it to set.
Notes
- For a milder version, substitute the jalapeño peppers with finely diced green bell pepper to please kids or those sensitive to spice.
- Using 1/3 cup buttermilk in place of some water enriches the batter for a creamier texture and richer flavor.
- Ensure to drain excess fat after cooking sausage to avoid a greasy casserole.
- This casserole works well for multiple meals and can be reheated for breakfast or dinner.
- Feel free to add other vegetables like corn kernels or chopped tomatoes for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg
