Reviewed: Mar. 15, 2008

WE made this recipe for our weekly family dinner at my parents. Was a big hit with all my sisters, and my father even loved it. will bake again. love how you can add to and take away from with ease.

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greg&angie

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

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Reviewed: 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.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Jan. 1, 2008

This is my husband's favorite all time recipe. He asks for it at least once a month for the last few years (ever since I found it on this website). I've done some variations depending on what ingredients I have but the best is the original recipe.

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JOULEC

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

I liked this recipe but had to make changes to accomodate what I had on hand. I used plain ground turkey and left out the onions and peppers. I added in some basic black pepper for a bit of flavor. Overall, I was very happy with the results - definitely an easy meal that's great on a cold day!

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TXCUTIE920

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Jun. 24, 2007

My whole family loved this. Even my 4 year old and 1 year old wanted seconds. There were no leftovers. This will be a new staple in our house.

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wendyk

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Reviewed: Mar. 1, 2007

I used Mexican style cornbread mix and omitted the jalapeno peppers as that would have been overkill. Very interesting dish. Not bad.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jan. 29, 2007

I would maybe make this again but found the packaged cornbread mix too sweet for our liking. Next time, I would make my own cornbread recipe. The back of the Quaker cornmeal container has a nice, basic cornbread recipe that isn't too sweet.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: 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.

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GRraff

Cooking Level: Beginning

Home Town: Mount Clare, West Virginia, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2006

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

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Ginger

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Reviewed: 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.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Aug. 17, 2006

A stick to your ribs breakfast if ever there was one!

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jun. 1, 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.

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12 users found this review helpful

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NessaV28

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Reviewed: Jun. 1, 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.

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womanonatrain

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Reviewed: May 25, 2006

This is a great casserole! My husband and my grandmother loved it!

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Liz E.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Clackamas, Oregon, USA

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Reviewed: Feb. 14, 2006

I cooked this last night and it was excellent! Changes:I used regular corn instead of cream style, and only had mozerella cheese & cheddar, and green chilies for the jalapenos. I will reduce the a mount of onion next time, a little too much for me. I also used hot sausage, and it was perfect.

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: Jan. 24, 2006

nothing to rave about

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MONNALIKI

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Reviewed: Jan. 9, 2006

Usually the first time I make a recipe I follow the recipe exactly. However I didn't with this one. Instead of layering ingredients, I just mixed them altogether (which is how I like casseroles). I also used 2 boxes of Jiffy corn muffin mix, which made it too sweet. Next time I will use a roll of spicy sausage and a not-quite-so-sweet cornbread mix. However it was still pretty yummy. Heated up well the next day in the microwave too.

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Rachel B.

Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 29, 2005

This recipe is SO GOOD! Very spicy, though. I like spice, but next time I think I will decrease the amount of jalapeno. I served it at a brunch and it was a big hit!

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Amy K.

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Reviewed: Jun. 27, 2005

This was an excellent breakfast dish. Since my husband is a vegetarian, I used veggie sausage. Also, I substituted diced green chiles for the jalapenos, and used frozen corn kernels instead of the canned. This will be a common breakfast dish in my house. Yummy!

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TINA

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Reviewed: Dec. 26, 2004

I made this for our Christmas Brunch and would have enjoyed it, but the cornbread topping was much too dry. I may try it again adding more water to the cornbread mix.

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CONNIEC

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Cornbread Sausage Casserole

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