Recipe by Christian
"All your breakfast favorites are baked together between layers of cornbread!"
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ground pork breakfast sausage
1 (16 ounce) package
dry corn bread mix
1 (15 ounce) can
cream style corn
5 fluid ounces
medium onion, diced
fresh jalapeno peppers, diced
1 (8 ounce) package
shredded Cheddar-Monterey Jack cheese blend
We've made this a twice so far and it's been a big hit with everyone. We've made two pans each time, one for those who like things mild (with canned green chiles and maple flavored sausage and mozarella cheese), and another for those who like it spicy (with jalepenos and spicy italian sausage). The only thing we've really changed in the recipe is that we saute the onions with the sausage so they aren't too crunchy.
Just so-so. A little sticky. I will not make again.
I doubled the recipe and prepared in a 9"x13" for a brunch for 15 people. Most people thought it was great, one or two was so-so about it cause it was too hot for their taste. Served with sour cream, chives and salsa to top it off. Would probably make it again for gatherings and would make a mild and a spicy version.
My girlfriend and I tried this recipe for a Saturday brunch. Although there are numerous ways to change it to suite the preferences of the individual, the base recipe is quite good. We paired it with some cheese and onion scrambled eggs and a few Bloody Marys. It was a fantastic brunch for two. We will definitely make this recipe again, but possibly with a few personal touches.
Skipped the peppers and onions and it was good. Gets a four b/c of instructions. Use a 9x13 pan, not a "medium baking dish". And 5oz water? Just say 2/3 c! For the reviewer that didn't like the sweetness, try 1/2 cornmeal and 1/2 packaged corn bread mix.
Awesome recipe, I have made this 4 times and everytime I make it I get the best compliments on it. It is so tasty, instead of water though I use milk instead.
Excellent! I go easy on the jalapeno pepers and use 1 pkg of Jiffy Mix. Made this one a dozen times and still want more.
This was a great winter breakfast on Sunday morning. I didn't have any chilis so I mixed the sausage with about a 1/4 cup of salsa and it added a great flavor to it. I had to cook this longer than the recipe called for- about 55 minutes until it was cooked all the way through.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread Sausage Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 336
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