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Skillet Sausage Corn Bread

 Skillet Sausage Corn Bread
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.
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • In another bowl, beat egg and milk. Stir into dry ingredients just
  • until moistened. Fold in sausage and reserved drippings. Return to
  • skillet.
  • 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.
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.