Cornbread Sausage Casserole

Cornbread Sausage Casserole

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"All your breakfast favorites are baked together between layers of cornbread!"
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50 m servings 613 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 37.4 g
  • 57%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1639 mg
  • 66%

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 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.


  1. 69 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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...

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...

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...

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 th...

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 got this recipe a couple years ago and have made it about a hundred times... just figured I would give a review with kudos! I have altered it a little to our tastes, we like it spicy! First, I...

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