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READY IN 50 mins

Cornbread Sausage Casserole

Read Reviews (55)

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

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Original recipe makes 8 servings Change Servings

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water

1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
In a medium bowl, mix corn bread mix, cream style corn and water.
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.
Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 50 mins

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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.

—womanonatrain

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Most Helpful Critical Review

Oct 15, 2006

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

—Ginger

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66 Ratings

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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.

—VORCHA

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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.

—GRraff

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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.

—ALK5B

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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.

—NessaV28

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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.

—RICHARD

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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.

—STEPSWA

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Nutrition

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.

Nutritional Information

Cornbread Sausage Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 613
Calories from Fat: 336

% Daily Value *
Total Fat 37.4g 57 %
Saturated Fat 16g 80 %
Cholesterol 67mg 22 %
Sodium 1639mg 66 %
** Potassium 233mg 7 %
Total Carbohydrates 51.6g 17 %
Dietary Fiber 1.5g 6 %
Protein 19g 38 %
** Sugars 9.1g
Vitamin A 4 %
Vitamin C 13 %
Calcium 18 %
Iron 23 %
** Thiamin 33 %
** Niacin 19 %
** Vitamin B6 14 %
** Magnesium 7 %
** Folate 35 %

* 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.