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
Scale
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.
