cornbread and sausage recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best cornbread and sausage recipe

I am so excited to share with you my favorite cornbread and sausage recipe. This dish has been a staple in my household for years, and it’s perfect for any occasion.

Whether you’re looking for a hearty breakfast, a satisfying snack, or a comforting meal, this recipe delivers. The combination of the crispy, golden-brown cornbread and the savory, meaty sausage is absolute perfection.

My family and I love making this recipe on the weekends, and it’s always a hit with our friends and family too. One of the best things about this recipe is that it’s incredibly easy to make, even for those who are new to cooking.

All you need is some basic ingredients like cornmeal, flour, eggs, and sausage, and you’re good to go! I like to use homemade sausage made with ground pork and spices for an extra boost of flavor.

But store-bought sausage works just fine too if you’re short on time or don’t feel like making your own. The key to making great cornbread is using buttermilk instead of regular milk – it gives the bread that extra tanginess that we all love.

And don’t even get me started on how much I adore the smell of fresh-baked cornbread wafting through my kitchen – it’s just the best feeling in the world! So go ahead, give this recipe a try, and I promise you won’t be disappointed.

Cornbread and Sausage Skillet

4.9 from 771 votes

A hearty and comforting dish featuring savory sausage and moist cornbread, perfect for a family meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cornbread

1 1/2 cups cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp sugar
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 large egg

For the Sausage

1 lb ground sausage
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 tsp paprika
1 tsp fennel seeds
1/2 tsp black pepper

👨‍🍳Directions

1Preheat your oven to 400°F.
2In a cast iron skillet, cook the ground sausage over medium heat until browned and cooked through, about 5-7 minutes.
3Break up the sausage into small pieces as it cooks.
4Drain excess fat and set the skillet aside.
5Add the diced onion and bell pepper to the skillet with the sausage.
6Cook over medium heat until the vegetables are softened, about 5 minutes.
7Add the minced garlic, paprika, fennel seeds, and black pepper.
8Cook for an additional 1 minute, stirring frequently.
9In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
10Add the buttermilk, vegetable oil, and egg.
11Stir until the mixture is well combined and smooth.
12Pour the cornbread batter evenly over the sausage and vegetable mixture in the skillet.
13The batter should sizzle slightly when it hits the hot skillet.
14Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
15Remove the skillet from the oven and let it cool for 5 minutes before serving.
16The cornbread should be crispy on the edges and moist in the center.

🔧Equipment

Cast iron skillet
Mixing bowl
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 18g

📝Notes

Tips: For a spicier dish, add a pinch of cayenne pepper to the sausage mixture. You can also top the cornbread with shredded cheese before serving.

This cornbread and sausage recipe is truly a staple in our household. It’s perfect for any occasion – whether you’re looking for a quick breakfast or a satisfying snack.

And let’s not forget about all the health benefits! Using wholesome ingredients like ground pork and buttermilk makes this dish an excellent choice for families looking to eat healthier.

Plus, it’s so easy to make even my kids can help out in the kitchen! So go ahead, give this recipe a try – your taste buds (and your family) will thank you.

❓ Frequently Asked Questions About Cornbread and Sausage Skillet

Q1: What type of sausage should I use in this recipe?

I recommend using either sweet Italian sausage or spicy chorizo for this recipe – both work beautifully! If you prefer a milder flavor, opt for sweet Italian sausage; if you like a bit of heat, go for the chorizo.

Q2: Can I use gluten-free cornmeal in place of regular cornmeal?

Yes, you can definitely use gluten-free cornmeal in this recipe! Just make sure to adjust the liquid content slightly as gluten-free flours can be more absorbent.

Q3: How do I store leftover cornbread and sausage?

For best results, store leftover cornbread in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months. As for the sausage – once cooked – simply refrigerate it in an airtight container for up to 3 days or freeze it for up to 2 months.

Q4: Can I make this recipe without using buttermilk?

You can substitute buttermilk with regular milk or even a non-dairy milk alternative like almond milk if needed. However keep in mind that using buttermilk gives the bread that extra tanginess we all love!

Q5: How do I reheat leftover cornbread?

To reheat leftover cornbread, simply wrap it tightly in foil and bake at 350°F (180°C) for about 10-15 minutes until warm through.

Similar Posts