Sausage Corn Bread Bake

Sausage Corn Bread Bake


"A layer of hash brown potatoes, then creamy corn and sausage, topped with a layer of corn bread makes a hearty breakfast to start your family's day."
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1 h 15 m servings 581 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1757 mg
  • 70%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 F.
  2. In small bowl, combine corn muffin mix, 2/3 cup milk and egg. Set aside. In medium skillet over medium heat, crumble and cook sausage until brown. Stir in corn, onions, peas and red pepper. Set aside. Press potatoes into a greased 9x 13 inch baking dish. Pour 1/3 cup milk over potatoes. Pour sausage mixture over potatoes and top with corn muffin mixture.
  3. Cover and bake 45 minutes. Uncover and bake an additional 15 to 20 minutes or until top is golden brown.



I loved this recipe! Only thing we did to change it a little was add a little hot sauce to take away from the sweetness of the cornbread.