Sausage Cheese Cornbread

12 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  prissycat

“Delicious and filling - great with homemade soup!”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan or casserole.
  2. In a large bowl, combine green pepper, cornmeal, eggs and creamed corn. Pour half of the batter into the prepared pan. Sprinkle batter with sausage, onions and cheese. Pour on remaining batter.
  3. Bake in preheated oven until brown, about 35 to 45 minutes.

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Reviews (12)

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Self Rising Cornmeal Substitution: 1 Cup of Self-Rising Cornmeal = 1 cup regular corn meal + 1 1/2 tsp. baking powder + 1/2 tsp. salt






Yummy! I think the problem some of you are having is that I think she means that you should use 1 and a half cups of the dry cornbread mix, and make it up according to the box? Personally I used 1c cornmeal (not instant), 1c buttermilk, 1/2c flour, 2tsp baking powder, 1/2tsp baking sodea, 2 eggs, and 1/4c vegetable oil. This made enough to fill a 8x8 pan and serve about 6 people. Cornbread could have used more vegetables. Probably a large can of corn and maybe 2 bell pepers and a chili pepper would kick it up. But that's just my preference - good like it is!

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Amount Per Serving (12 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 690 mg
  • 28%

Based on a 2,000 calorie diet



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Broccoli Cornbread with Cheese


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Mexican Style Cornbread