Recipe by prissycat
"Delicious and filling - great with homemade soup!"
Watch video tips and tricks
chopped green bell pepper
1 1/2 cups
1 (8 ounce) can
1 1/2 cups
shredded Cheddar cheese
Self Rising Cornmeal Substitution:
1 Cup of Self-Rising Cornmeal = 1 cup regular corn meal + 1 1/2 tsp. baking powder + 1/2 tsp. salt
Flavors were good, but the cornbread part needs some work. I didn't have self-rising cornmeal, so I substituted 1 1/4 cups of cornmeal, 1/4 cup of flour, 1 tablespoon baking powder and 1 teaspoon of salt. The batter was both stiff and skimpy. If I try this again, I'll use 1 1/2 cups of cornmeal and 1/2 cup of flour, and add a spash or two of milk to make it more spreadable.
Yummy! I think the problem some of you are having is that I think she means that you should use 1 and a half cups of the dry cornbread mix, and make it up according to the box? Personally I used 1c cornmeal (not instant), 1c buttermilk, 1/2c flour, 2tsp baking powder, 1/2tsp baking sodea, 2 eggs, and 1/4c vegetable oil. This made enough to fill a 8x8 pan and serve about 6 people.
Cornbread could have used more vegetables. Probably a large can of corn and maybe 2 bell pepers and a chili pepper would kick it up. But that's just my preference - good like it is!
Okay I totally changed this recipe, but it turned out excellent. I am going to republish my "new" version. I used Bisquick instead of Corn Bread mix, I added hot pepper sauce to the batter. I used a shredded Taco cheese mixture of Cheddar, pepperjack, and Asadero Cheeses in the store bought package. And served it with warm pizza sauce for dipping. It was fantastic. Glad I tried it that way and hope you all do the same!!
Really good. Made this for dinner using a 9 inch pie plate and it was the perfect size for the amount of cornbread mix (I used a box of jiffy cornbread mix for the cornmeal and added ~1/4 cup skim milk). Used hot sausage for a kick, and low-fat sharp cheddar. Next time I will try turkey sausage for less fat.
I read the reviews and made more cornbread mix up-enough for a 9 x 12 pan.
Also added a can of green chiles-chopped,a large cream corn,and Louisiana hot sauce to taste in the cornbread batter.
This is excellent!
This was a good dish, especially when served with warm syrup. I will definitely try to use the self-rising cornmeal next time though, to fluff it up and make it easier to spread in the pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Cheese Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 176
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make moist and tasty cornbread with a kick.
See how to make a creamy, slightly spicy pimento cheese spread.
See how to make sweet, moist, and cakey cornbread.