Sausage Corn Bread Recipe

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Sausage Corn Bread Recipe
Sausage Corn Bread Recipe photo by Taste of Home
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Sausage Corn Bread Recipe

Read Reviews
5 2 2
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Corn bread is a staple here in the South. I added sausage and cheese to a corn bread recipe and came up with this satisfying dish. It goes especially well with soup.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 1-1/2 cups cornmeal
  • 1/4 cup all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 can (14-3/4 ounces) cream-style corn
  • 3/4 cup milk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 2 cups (8 ounces) shredded sharp cheddar cheese

Directions

In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the corn bread comes out clean. Yield: 8-10 servings.
Originally published as Sausage Corn Bread in Country Extra July 1997, p49

Nutritional Facts

1 slice: 369 calories, 22g fat (9g saturated fat), 85mg cholesterol, 731mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 13g protein.

  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 1-1/2 cups cornmeal
  • 1/4 cup all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 can (14-3/4 ounces) cream-style corn
  • 3/4 cup milk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  1. In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the corn bread comes out clean. Yield: 8-10 servings.
Originally published as Sausage Corn Bread in Country Extra July 1997, p49

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Reviews forSausage Corn Bread

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MY REVIEW
vsailaway User ID: 2836618 75782
Reviewed Dec. 29, 2013

"Five stars. I've been making this for years. Use a iron skillet with super hot butter melted in it before you pour in the batter. Makes a nice crisp crust."

MY REVIEW
Trilby Yost User ID: 5195621 46843
Reviewed Feb. 10, 2011

"My husband and other family members give this recipe all-round thumbs up."

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