Sausage Cornbread

This Southern Sausage Cornbread is a hearty, savory twist on a classic Southern staple. Made with crumbled breakfast sausage, sharp cheddar cheese, seasonings and golden cornbread, this dish is packed with comforting flavors and texture. Whether you’re hosting a family gathering or just craving something cozy, this easy sausage cornbread is sure to satisfy as a side dish at any meal.

Ingredients to Make Sausage Cornbread Recipe

Southern Sausage Cornbread is as versatile as it is delicious. It’s the kind of down-home recipe that shows up at Sunday suppers, church potlucks, and family reunions as well as our weekday family dinner table. This cornbread has a myriad of serving options. I’ve served it as a standalone meal, a flavorful holiday side dish, as well as alongside a comforting bowl of pinto beans, collard greens, soup or even a hearty stew. It packs rich, savory flavor and texture in every bite.

Checkout this quick list of ingredients you’ll need to make Sausage Cornbread Bake: (Scroll down for the full printable recipe card.)

• Cornmeal – Self-rising cornmeal mix already has leavening included.
• Sausage – Use a really good pork breakfast sausage i.e. Jimmy Dean or similar.
• Onion – One large bunch green onions for a hint of onion flavor.
• Sugar – Sugar balances the flavor but doesn’t make the cornbread sweet. Don’t skip it.
• Spices – Garlic powder or granulated garlic amps up the flavor.
• Corn – Cream style corn adds a depth of flavor to the batter.
• Liquid – Buttermilk or whole milk adds moisture.
• Oil – Vegetable oil adds richness. You could also use melted butter.
• Whole Eggs – Two large eggs bind the cornbread batter.
• Cheese – Sharp cheddar cheese for a cheesy flavor.

How to Make the BEST Sausage Cornbread Recipe

• Heat Oven and Prep the Skillet – Heat oven to 400°F. Coat 10-inch cast iron skillet vegetable oil or nonstick cooking spray.
• Cook Sausage and Green Onions – Brown sausage and onion until no pink remains in the sausage.
• Sift the Dry Ingredients – Use a whisk to sift together the cornmeal, sugar and garlic powder.
• Wet Ingredients – Whisk together the cream corn, buttermilk, oil and eggs.
• Combine – Mix the cornmeal mixture and the wet ingredients together with a large rubber spatula until fully blended.
• Assemble – Pour half of the cornbread mixture into the bottom of the skillet. Top with the sausage mixture and cheddar cheese. Repeat, sprinkle the top with cheese.
• Oven – Bake per the recipe until golden brown and a toothpick inserted in the center comes back clean.
• Stand Time – Cool 5-10 minutes then slice and serve with butter, drizzled with hot honey or maple syrup.

Kitchen Equipment to Make Sausage Cornbread Casserole

• 10-inch cast iron skillet or similar sie oven safe skillet. You could also bake this in a square 9×9-inch baking dish.
• Measuring cups and spoons.
• Skillet for cooking the sausage.
• Large bowl and medium mixing bowl.
• Balloon whisk for sifting the dry ingredients.
• Cheese grater for freshly grated cheese.
• Knife and chopping board to prep the onion.

Recipe Variations, Tips and Substitutions

• Plain Cornmeal – You could adapt this recipe using plain cornmeal. Add 1 Tbsp baking powder, 1 teaspoon baking soda and 1 tsp of salt.
• Buttermilk Substitution – You can use whole milk or sour cream in the same amount.
• Homemade Buttermilk – To every one cup of whole milk add one tablespoon of white vinegar or lemon juice. Let stand 5-10 minutes then stir and proceed with the recipe as written.
• Cheese – You could use medium cheddar cheese, pepper jack cheese or colby jack cheese.
• Garlic – You could saute minced garlic cloves with the onion and sausage..
• Peppers – You could add red bell pepper, green bell pepper or jalapeno pepper to the cornbread mixture.
• Sausage – You could use one pound of sage sausage, spicy sausage, turkey sausage, chorizo, andouille sausage or Italian sausage.

Storage and Leftovers

• Leftovers – Store leftover Sausage Cornbread in an airtight container or wrapped in aluminum foil, chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual servings in the microwave or in a toaster oven.
• Freezer – Freeze leftovers for up to 3 months. Thaw in the fridge and reheat just before serving.

More Cornbread Recipes to Make

• Skillet Honey Cornbread  goes well with any meal.
• Crockpot Cornbread Dressing is perfect for busy holidays like Thanksgiving.
• Sausage Cornbread Quiche is a breakfast or brunch rock star.
• For the Mexican food fans at your table, you can never go wrong with Stuffed Mexican Cornbread.
• Cheesy Crockpot Corn Casserole using jiffy mix is a delicious side dish option.
• Easy Hot Water Cornbread is simple dish that’s been around for eons.
• Chili Chorizo Cornbread is packed with flavor.
• Add variety to your weekday meals with this Pulled Pork Stuffed Cornbread.
• Pepper Cheese Cornbread from White Lily.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Set
• Kitchen Utensils