Sausage Cornbread

A skillet of Sausage Cornbread

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. 




  1. Preheat oven to 425º. Butter a 10-inch cast-iron skillet.
  2. In a separate skillet, cook the sausage, breaking into pieces. Drain onto a paper towel lined plate.
  3. 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.
  4. 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.