Description
A hearty Cornbread Sausage Casserole combining savory ground pork sausage, sweet cornbread, melty Cheddar-Monterey Jack cheese, and colorful peppers for a satisfying breakfast, brunch, or dinner dish. Easy to prepare and full of flavor, this casserole is perfect for a cozy meal that pleases the whole family.
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 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)
Toppings
- 1 (8-oz) package shredded Cheddar-Monterey Jack cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease an 11"x7" baking pan to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the ground pork breakfast sausage until it just begins to brown, breaking it apart as it cooks.
- Sauté Vegetables: Add diced yellow onion, red pepper, and jalapeño (or green pepper) to the skillet with the sausage. Cook for 4-5 minutes until the vegetables soften and the sausage is browned throughout. Drain excess fat and set aside.
- Make Batter: In a mixing bowl, combine the cornbread mix, cream-style corn, and water (or water plus buttermilk) and mix until just combined.
- Assemble Casserole: Spread half an inch of the cornbread batter evenly in the prepared baking pan. Layer the cooked sausage mixture over the batter, then sprinkle shredded Cheddar-Monterey Jack cheese on top. Finally, cover everything with the remaining cornbread batter.
- Bake: Place the casserole in the preheated oven and bake uncovered for 35 minutes, or until a toothpick inserted into the cornbread comes out clean and the top is golden.
- Rest and Serve: Let the casserole stand for 10 minutes to set before cutting and serving.
Notes
- Use buttermilk instead of water for a richer, more tender cornbread layer.
- If you prefer less spice, substitute jalapeños with finely diced green bell pepper.
- Make sure to drain excess fat after cooking the sausage to avoid a greasy casserole.
- This casserole works well for breakfast, brunch, or an easy dinner.
- Leftovers can be refrigerated and reheated in the oven or microwave.
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: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg
