Sausage Cornbread with cheese and sausage is a meal in itself. Of course it’s also great with soup or chili. A hearty recipe that is so tender but still stays together. EASY and QUICK enough to make on a weeknight.
Natalie was the chef this week for Ten-Minute Tuesday, and I was the timer and scribe. While Natalie helps me out in the kitchen when she’s home, I wouldn’t call her an experienced cook. She made this in 12 minutes but that included grating the cheese. If you are a proficient cheese grater or want to buy grated cheese, you can prepare this in 10 minutes. (The ten minutes is only a guideline)
You can make this in any oven proof dish, however, it’s really better if you use a cast-iron skillet. The cast-iron gives it a crunchier texture. If you’re using something other than cast-iron, you may need to cook this longer, just check it periodically.
One of the advantages of living in North Carolina is that we can get Neeses sausage. I didn’t realize that they would ship until I checked out their website. It’s always fresh and has the best flavor.
We loving finding new recipes where we can use it, especially the spicy country sausage. It makes the best sausage balls or quiche or just sausage patties. But this week I found a recipe in a new cookbook for sausage cornbread and we just had to try it.
You might not think of cornbread as a meal, but we ate it with a salad and it seemed perfect. It has cheese and meat, so I think that counts as a meal. We loved the crunchy edge pieces and the gooey cheese. The cornbread texture held its shape so that you could eat it with your hands and it didn’t crumble into a million pieces. This would also be great with soup or chili but we liked it all by itself.
We would love some suggestions for things you would like to see on the Ten-Minute Tuesday posts. We have about 7 more weeks before she goes back to school and then I loose my side-kick.
Cast Iron Baked Sausage Cornbread Recipe with Cheese
- 1 lb pork sausage spicy
- 1 ½ cups cornmeal
- ¼ cup flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 14.5 ounce creamed corn 1 can
- ¾ cup milk
- 2 eggs
- ¼ cup vegetable oil
- 8 ounces sharp cheddar cheese
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoons
- Cast Iron Pan
- Preheat oven to 425º. Butter a 10-inch cast-iron skillet.
- In a separate skillet, cook sausage, breaking it into pieces. Drain onto a paper towel-lined plate.
- In a large bowl, combine the cornmeal, flour, baking powder and salt. In a small bowl, combine corn, milk, eggs and oil and pour into the flour mixture stirring just until combined. Pour half of the cornmeal mixture in the prepared skillet. Sprinkle with sausage and cheese and pour the remaining mixture over the top.
- Bake for 45-50 minutes or until a toothpick comes out clean. Test it starting at 30 minutes so you don’t overcook. If the edges start to get too brown, cover them with foil. Let it sit for 5 minutes before cutting.
Barbara’s Tips + Notes
- You can make this in a 9×13 casserole dish if you prefer. You might have to let it cook a bit longer. Test it every few minutes, and be careful not to overbake.
- Make sure your sausage is well cooked so as much of the oil as possible gets released from the meat. Drain it well and pat it off with paper towels so excess oil doesn’t get into your bread.
- Fully preheat your oven before you add your cornbread for it to bake correctly. Otherwise, your cornbread might sink in the middle or the center might not bake at the same rate as the outside.