If you’re craving a hearty dish that feels like a warm hug on a plate, the Cornbread Sausage Casserole Recipe is exactly what you need. This casserole brilliantly combines savory breakfast sausage with the sweet, comforting flavors of cornbread and cream-style corn, all baked to golden perfection. It’s an effortless recipe that shines with layers of cheese and a subtle kick from peppers, making it an all-time favorite for brunch, breakfast, or even a cozy dinner. Trust me, once you try this Cornbread Sausage Casserole Recipe, it’ll be your go-to dish whenever you want a satisfying crowd-pleaser that’s both simple and soul-satisfying.
Ingredients You’ll Need
The magic of this recipe lies in using straightforward ingredients that come together to create an irresistible casserole. Each element adds flavor, moisture, or texture, making every bite a delightful balance of juicy, cheesy, and tender.
- 1 pound ground pork breakfast sausage: Provides a rich, savory foundation packed with bold flavors.
- 1/2 cup diced yellow onion: Adds sweetness and a subtle crunch once cooked.
- 1/2 cup finely diced red pepper: Brings a touch of sweetness and vibrant color to the dish.
- 2 diced jalapeño peppers: Offers a gentle spicy kick, but swap for green peppers if you prefer mild flavors.
- 1 (16-oz) box cornbread mix: The star ingredient that turns this into a cozy, crumbly casserole.
- 1 (15-oz) can cream-style corn: Introduces moisture and a little sweetness that keeps the casserole tender.
- 2/3 cup water (or 1/3 cup water plus 1/3 cup buttermilk): Used to mix the batter, with buttermilk giving extra richness.
- 1 (8-oz) package shredded Cheddar-Monterey Jack cheese: Melts beautifully, adding gooey, savory goodness.
How to Make Cornbread Sausage Casserole Recipe
Step 1: Prep Your Ingredients and Oven
Start by preheating your oven to 350°F. This ensures it’s ready to go whenever your casserole is assembled. Lightly grease an 11″x7″ baking pan so the casserole won’t stick and will brown nicely around the edges.
Step 2: Brown the Sausage
Place the ground pork sausage in a skillet over medium heat. Cook it until it’s just beginning to brown, releasing those irresistible aromas. This is where a lot of flavor builds, so take your time to let the sausage develop a nice crust.
Step 3: Cook the Vegetables
Add diced yellow onion, red pepper, and jalapeños (or green peppers if you’re skipping the heat). Cook everything together for 4–5 minutes until the vegetables become tender and the sausage is fully browned. Drain off excess fat to keep the casserole from being greasy, then set this flavorful mixture aside.
Step 4: Prepare the Cornbread Batter
In a mixing bowl, combine the cornbread mix, cream-style corn, and your choice of water or buttermilk blend. The cream-style corn adds a wonderful moistness and sweetness, which makes the cornbread in this casserole extra tender and flavorful.
Step 5: Layer Your Casserole
Spread about half an inch of the cornbread batter evenly on the bottom of your prepared pan. This base layer will soak up all the savory juices from the sausage. Next, spread the sausage and vegetable mixture over the batter, then sprinkle the shredded cheese generously on top. Finish by spreading the remaining cornbread batter evenly over the cheese layer.
Step 6: Bake to Perfection
Bake the assembled casserole uncovered at 350°F for 25 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is golden brown and slightly crispy. Let it rest for about 10 minutes after baking to set and cool slightly — this also makes it easier to slice and serve.
How to Serve Cornbread Sausage Casserole Recipe
Garnishes
Fresh garnishes like chopped green onions, a sprinkle of freshly chopped cilantro, or a dollop of sour cream can enhance the flavor and add a fresh, bright contrast to the rich casserole. A few thin slices of jalapeño on top are perfect if you love a little extra heat.
Side Dishes
This casserole pairs wonderfully with crisp, refreshing sides such as a simple green salad tossed in a light vinaigrette or steamed seasonal veggies. For a heartier meal, try serving with roasted potatoes or a side of black beans for extra protein and texture.
Creative Ways to Present
Want to impress your guests? Serve the casserole in individual ramekins for a personalized touch or layer it in a trifle-style glass dish for a fun visual presentation. You can also add a drizzle of hot honey or a smear of chipotle mayo on each slice to add a surprising twist.
Make Ahead and Storage
Storing Leftovers
This Cornbread Sausage Casserole Recipe actually tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld together beautifully overnight, making it perfect for a quick reheat.
Freezing
You can freeze the casserole before or after baking. Wrap it tightly with plastic wrap and then foil, or use a freezer-safe container. It will keep well for up to 2 months. Just thaw it overnight in the fridge before reheating.
Reheating
For best results, reheat leftovers or thawed casseroles in the oven at 350°F until warmed through, usually about 15–20 minutes. Microwaving works too, but may make the cornbread a bit soggy, so a quick oven finish is always ideal.
FAQs
Can I make this Cornbread Sausage Casserole Recipe spicier?
Absolutely! Add more jalapeños or try mixing in a pinch of cayenne pepper or smoked paprika for added heat and depth. Just be cautious if serving to little ones or spice-sensitive guests.
What can I substitute for cream-style corn?
If you don’t have cream-style corn, you can use whole kernel corn mixed with a bit of cream or milk to replicate the creamy texture. This keeps the casserole moist and adds a nice corn flavor.
Can I use turkey sausage or a vegetarian alternative?
Yes! Turkey sausage is a leaner option that works well, though it has a milder flavor. For a vegetarian version, consider using seasoned plant-based sausage or a mix of sautéed mushrooms and lentils for an earthy, hearty sensation.
Is it okay to add more cheese or different cheeses?
Definitely! Feel free to use more cheese or swap in different types like pepper jack for spice, mozzarella for extra meltiness, or even a sharp cheddar for bold flavor. Cheese is the crown jewel of this dish, so don’t be shy.
How do I avoid the casserole becoming soggy?
Make sure to drain the cooked sausage and veggies thoroughly and don’t overmix the cornbread batter. Also, letting the casserole rest after baking helps set the layers and prevents excess moisture from making it soggy.
Final Thoughts
There’s something undeniably comforting about the Cornbread Sausage Casserole Recipe — it’s like breakfast and dinner wrapped into one delicious, cheesy, satisfying dish. Whether you’re cooking for family, friends, or just treating yourself, this recipe is guaranteed to bring smiles around the table. So grab your skillet and cornbread mix and dive right into one of my all-time favorite casseroles. You won’t regret it!
Print
Cornbread Sausage Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 generous servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cornbread Sausage Casserole is a hearty and comforting dish perfect for breakfast or brunch. It combines savory breakfast sausage, sweet cream-style corn, and spicy jalapeños layered between fluffy cornbread batter and melted Cheddar-Monterey Jack cheese, baked to golden perfection. Easy to prepare and packed with flavor, it’s a crowd-pleasing casserole that balances spice, sweetness, and cheesy goodness.
Ingredients
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 to taste; OR 1/4 cup finely diced green pepper if avoiding complaints from kids who hate spicy food)
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)
Other Ingredients
- 1 (8-oz) package shredded Cheddar-Monterey Jack cheese
Instructions
- Prep: Preheat your oven to 350°F (175°C). Lightly grease an 11″x7″ baking pan to ensure the casserole does not stick during baking.
- Cook Sausage: In a skillet over medium heat, cook the ground pork breakfast sausage until it starts to brown. This releases flavorful fat and ensures it cooks evenly.
- Sauté Vegetables: Add diced yellow onion, red pepper, and jalapeño peppers (or green peppers if preferred) to the skillet. Cook together with the sausage for 4-5 minutes until the vegetables soften and the sausage is fully browned. Drain any excess fat, then set the mixture aside.
- Make Batter: In a bowl, combine the cornbread mix, cream-style corn, and water (or your choice of water plus buttermilk) to form a thick batter. Stir until well combined but avoid overmixing.
- Assemble Casserole: Spread a 1/2-inch layer of the cornbread batter evenly in the prepared baking pan. Then evenly layer the sausage and vegetable mixture on top, followed by a generous sprinkle of shredded Cheddar-Monterey Jack cheese. Finally, top with the remaining cornbread batter, covering the layers beneath.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25-35 minutes. Bake until the top is golden brown and a toothpick inserted into the cornbread layer comes out clean. After baking, let the casserole stand for 10 minutes before serving to set and cool slightly.
Notes
- For a milder version, substitute jalapeños with green peppers to reduce spiciness, making it kid-friendly.
- Using half water and half buttermilk in the batter adds richness and extra moisture to the cornbread layer.
- Drain excess fat from cooked sausage and vegetables to prevent a greasy casserole.
- Feel free to add additional shredded cheese on top for an extra cheesy crust.
- Serve warm as a satisfying breakfast, brunch, or even a cozy dinner option.
