Description

This hearty Cornbread Sausage Casserole combines savory ground pork breakfast sausage with sweet cornbread, melty Cheddar-Monterey Jack cheese, and colorful peppers. Perfect for breakfast, brunch, or dinner, it's an easy-to-make, full-flavored dish that's sure to please any crowd. The casserole bakes to golden perfection with a moist, cheesy interior and a crispy top, making it a cozy comfort food favorite.

Ingredients

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Sausage Mixture

1 pound ground pork breakfast sausage
1/2 cup diced yellow onion (about 1 small)
1/2 cup finely diced red pepper (about 1 small)
2 diced jalapeño peppers (or 1/4 cup finely diced green pepper if avoiding spicy)

Cornbread Batter

1 (16-oz) box cornbread mix
1 (15-oz) can cream-style corn
2/3 cup water (or 1/3 cup water plus 1/3 cup buttermilk for a richer dish)

Topping

1 (8-oz) package shredded Cheddar-Monterey Jack cheese

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Lightly grease an 11"x7" baking pan to prevent sticking and ensure easy cleanup.
Cook Sausage: In a skillet over medium heat, cook the ground pork breakfast sausage until it just begins to brown, releasing its flavorful juices.
Sauté Vegetables: Add the diced yellow onion, red pepper, and jalapeño peppers (or green pepper if avoiding spice) to the skillet. Cook for 4 to 5 minutes until the vegetables soften and the sausage is thoroughly browned. Drain excess fat and set the mixture aside.
Prepare Cornbread Batter: In a mixing bowl, combine the cornbread mix, cream-style corn, and water (or water and buttermilk). Stir until well blended to create the batter.
Assemble the Casserole: Spread a 1/2-inch layer of the cornbread batter evenly on the bottom of the prepared baking pan. Layer the cooked sausage and vegetable mixture over the batter, then sprinkle the shredded Cheddar-Monterey Jack cheese evenly on top. Finally, spread the remaining cornbread batter over the cheese layer.
Bake: Place the casserole in the preheated oven and bake uncovered for 35 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean.
Rest and Serve: Let the casserole stand for 10 minutes after baking to allow it to set, then cut into pieces and serve warm.

Notes

For a milder dish, substitute jalapeños with diced green bell peppers to reduce spiciness.
Using buttermilk instead of water in the batter adds richness and tangy flavor.
Drain the cooked sausage and vegetables well to avoid excess grease in the casserole.
Feel free to add herbs like chopped parsley or chives for fresh flavor.
This casserole can be made ahead and refrigerated before baking; just increase baking time slightly if baking from cold.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 39 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 80 mg