Sausage Cornbread
Oh my goodness, Sausage Cornbread is awesome! Truly, this is one of the best cornbreads ever. This recipe starts with a moist and delicious Paula Deen recipe, but it has sausage added. Yum. It’s fairly easy to make and one of those recipes you can’t get enough of. It is real comfort food that you can make for breakfast or dinner.
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Back in January, one of our care group members brought this cornbread for dinner. He told me that he followed Paula Deen’s recipe but added sausage to it. He brought the cornbread just hot out of the oven. Wow, it was so mouthwatering. I have to be honest with you. Before that night, I never ever thought about adding sausage to cornbread. Bacon, yes. Sweet potatoes, yes. Green chilies, yes. Ranch Dressing and bacon, yes. Creamed corn, yes. Molasses, yes. Jalapenos, yes. Maple and bacon, yes. Broccoli, yes. Boston Market copycat, yes. Honey and buttermilk, yes. Sausage, no-not-never-ever. 🙂
It’s been several months now, but I finally got around to making it. I actually made two batches of this cornbread. One batch was for our Friday night group, and yes, it was wolfed down by all. The other pan was taken to a friend’s house for their annual crawfish boil, where it was equally well-received. The simplicity of the recipe is one of its best features—it takes no more than 10 minutes to put together. While the sausage is frying, you can mix the remaining ingredients and then stir the cooked and drained sausage in last. As I was preparing it, I couldn’t help but think about how this process parallels the satisfaction some find in playing สล็อตเว็บตรง แตกหนัก — it’s all about that perfect combination of ingredients leading to a rewarding experience. The cornbread bakes up beautifully and tastes even better.
If you’re looking for a cornbread that will have you drooling, look no farther than this Sausage Cornbread. It really is fantastic and a recipe that your family and friends will enjoy down to the last crumb. 🙂
Sausage Cornbread starts with a Paula Deen recipe but adds sausage. It’s absolutely awesome.
Every bite of Sausage Cornbread will have you licking your lips.
This amazing cornbread is true southern comfort food.
Sausage added to cornbread batter is marvelous.
Here’s what I did.
I used these ingredients.
Fry sausage until no longer pink.
Remove from skillet to paper towels to drain. Pat the top down with paper towels to absorb additional grease before adding to the cornbread mixture.
Place flour, cornmeal, salt, sugar, baking soda and baking powder in a mixing bowl. Stir ingredients well to combine.
Add eggs and melted butter.
Add cooked and drained sausage and buttermilk.
Stir ingredients to combine.
Spread cornbread mixture into a greased 9×13″ glass baking dish.
Bake at 425 for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool before cutting into serving pieces.
I served the Sausage Cornbread with my Best Ever Greek Salad, Chicken and Dumpling Casserole and Maple Bacon Sweet Potatoes.
Everyone swooped in for a piece of this Sausage Cornbread.
Here’s the recipe.
SAUSAGE CORNBREAD
(Recipe adapted from Mark Watkins, Ovilla, TX; source: adapted from Paula Deen)
Sausage Cornbread
Equipment
- 1 9x13" glass baking dish
- 1 large skillet
- 1 hamburger chopper to cut meat down into tiny pieces while frying
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 6 tbsp. unsalted butter melted, plus butter for the baking dish
- 1 cup stone-ground cornmeal preferred, or regular cornmeal
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tbsp. granulated sugar (or more if you prefer a sweeter cornbread)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 2 large eggs lightly beaten
- 1 1/2 cups buttermilk or soured milk
- 1 lb. mild pork sausage fried and crumbled (you can also use hot sausage if you prefer a spicier flavor)
Instructions
- In a large skillet over medium heat, brown sausage.
- Break into small pieces with a hamburger chopper while frying.
- Remove cooked sausage to a paper towel-lined plate to drain.
- Pat sausage with paper towels to remove any excess grease; set aside.
- Meanwhile, combine cornmeal, flour, granulated sugar, baking powder, baking soda and sea salt in a bowl.
- Stir to combine.
- Add eggs, buttermilk, melted butter and drained sausage and stir to combine.
- Batter will be lumpy.
- Grease an 9x13” glass baking dish with melted butter.
- Pour cornbread batter into the prepared baking dish.
- Bake at 425 for 20-25 minutes or until cornbread is golden and a toothpick inserted in center comes out clean.
- Allow cornbread to cool 10 minutes before serving.
Notes
Recipe source: adapted from Paula Deen.
© Can’t Stay Out of the Kitchen
Nutrition
Sausage Cornbread is great with Chicken and Dumpling Casserole, Maple Bacon Sweet Potatoes and Best Ever Greek Salad.
Sausage Cornbread is also delicious for a country breakfast.
If you want a moist, delicious, fantastic cornbread recipe, you’ve got to give Sausage Cornbread a try.
You may also enjoy these delicious recipes!
Sausage Cornbread
Equipment
- 1 9×13" glass baking dish
- 1 large skillet
- 1 hamburger chopper to cut meat down into tiny pieces while frying
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 6 tbsp. unsalted butter melted, plus butter for the baking dish
- 1 cup stone-ground cornmeal preferred, or regular cornmeal
- 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tbsp. granulated sugar (or more if you prefer a sweeter cornbread)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 2 large eggs lightly beaten
- 1 1/2 cups buttermilk or soured milk
- 1 lb. mild pork sausage fried and crumbled (you can also use hot sausage if you prefer a spicier flavor)
Instructions
- In a large skillet over medium heat, brown sausage.
- Break into small pieces with a hamburger chopper while frying.
- Remove cooked sausage to a paper towel-lined plate to drain.
- Pat sausage with paper towels to remove any excess grease; set aside.
- Meanwhile, combine cornmeal, flour, granulated sugar, baking powder, baking soda and sea salt in a bowl.
- Stir to combine.
- Add eggs, buttermilk, melted butter and drained sausage and stir to combine.
- Batter will be lumpy.
- Grease an 9×13” glass baking dish with melted butter.
- Pour cornbread batter into the prepared baking dish.
- Bake at 425 for 20-25 minutes or until cornbread is golden and a toothpick inserted in center comes out clean.
- Allow cornbread to cool 10 minutes before serving.
7 Comments
x trench run
March 14, 2023 at 9:27 pm
What a clever concept! While I am a cook, I’ve never heard of bread combined with corn and sausage. I appreciate you sharing this recipe. I will prepare this meal for my family. Can’t wait to observe their reaction when they consume food.
Teresa Ambra
March 14, 2023 at 11:03 pm
It’s a fantastic recipe based on a Paula Deen recipe.
flixdle
July 22, 2022 at 3:47 am
What a creative idea! I am a cooker but I have never heard about bread combines with corn and sausage. Thanks for sharing this recipe. I’ll try this dish for my family. Can’t wait to see their reaction when they ate.
Teresa
July 23, 2022 at 9:56 am
Thanks.
Sausage Cornbread — Can’t Stay Out of the Kitchen | My Meals are on Wheels
August 23, 2018 at 6:31 pm
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Juju
August 23, 2018 at 2:07 pm
I would top this with a cream gravy!
Teresa
August 23, 2018 at 4:45 pm
Oh, my, Juju. I love that idea! It bet it would be absolutely scrumptious. Thanks for sharing. 🙂