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Skillet Sausage Corn Bread Recipe

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This unique corn bread is prepared in a skillet. I cut it into wedges and serve it with bacon, eggs and fresh fruit for a hearty breakfast.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 pound bulk pork sausage
  • 1-1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 egg
  • 1 cup milk

Nutritional Facts

1 serving (1 slice) equals 272 calories, 13 g fat (5 g saturated fat), 51 mg cholesterol, 457 mg sodium, 30 g carbohydrate, 2 g fiber, 9 g protein.


  1. In a 9-in. ovenproof skillet, cook sausage over medium heat until no longer pink. Drain, reserving 2 tablespoons drippings. In a large bowl, combine the cornmeal, flour, baking powder and sugar.
  2. In another bowl, beat egg and milk. Stir into dry ingredients just until moistened. Fold in sausage and reserved drippings. Return to skillet.
  3. Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 8 servings.
Originally published as Skillet Sausage Corn Bread in Best of Country Breads 2000, p32

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Reviewed Jan. 2, 2012

"This was delicious, although a little dry. My kids put pancake syrup on it and went back for seconds and thirds. Yummy!"

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