Cornbread Sausage Casserole Recipe -
Cornbread Sausage Casserole Recipe
  • READY IN 50 mins

Cornbread Sausage Casserole

Recipe by  

"All your breakfast favorites are baked together between layers of cornbread!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
  3. In a medium bowl, mix corn bread mix, cream style corn and water.
  4. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
  5. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2006

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.

Most Helpful Critical Review
Oct 15, 2006

Just so-so. A little sticky. I will not make again.

Nov 11, 2006

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.

Aug 31, 2006

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.

Feb 10, 2008

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.

Jun 01, 2006

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.

Feb 12, 2004

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.

Aug 27, 2003

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.


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  • Calories
  • 613 kcal
  • 31%
  • Carbohydrates
  • 51.6 g
  • 17%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 37.4 g
  • 57%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 1639 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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