With sausage, onion and cheese, this moist cornbread recipe is substantial enough to serve as a meal on its own.
This recipe came by request from a reader. She saw a photo on social media and asked me to create a recipe from the photo. It wasn’t the first time I had done this, so I was happy to give it a go.
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This recipe uses Conecuh sausage. I don’t know that this sausage is available everywhere, as it may just be a regional one. If it is not available in your area, you can use your favorite smoked sausage or kielbasa.
This cornbread has cheese, sauteed onion, and sausage, making this a very hearty bread…more like a main dish itself.
So whether it is a side or the star of the show, I’ll leave that for you to decide.
You May Also Like:
- Old-Fashioned Blueberry Cornbread Cake
- Skillet Cornbread
- Bacon Cheeseburger Cornbread Skillet
- Smoked Sausage & White Bean Stew from Aunt Bee’s Recipes
Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!
This recipe is one of my many that have been published in Hartselle Living Magazine.
Sausage Cornbread Bake
- 1 lb Conecuh sausage links, quartered and diced into ½ inch pieces
- 1 onion, small, diced
- 1 Tb butter
- 1 ½ c self-rising cornmeal
- ½ tsp salt
- ¼ tsp chili powder
- 2 eggs, beaten
- ¾ c milk
- ¼ c vegetable oil
- 14 oz. creamed style corn, canned
- 4 oz. diced green chilies, canned
- 1 ½ c shredded sharp cheddar cheese, divided
- To begin, preheat your oven to 350 degrees.
- Grease a 9x9 square baking dish, and set it aside for now.
- In a skillet, sauté the sausage and onion with the butter over medium-low heat until the onions are tender and the sausage is slightly browned. Transfer the sausage mixture to a plate lined with paper towels to drain any excess grease.
- In your mixing bowl, combine the cornmeal, salt and chili powder.
- Stir in the eggs, milk, oil, creamed corn and green chilies.
- Add 1 cup of the shredded cheese and the sausage mixture. Fold it together.
- Spread the batter into your prepared baking pan. Sprinkle with the remaining cheese.
- Bake for 35-40 minutes or until it tests done with a toothpick in the center. If it begins to get too brown on top while it is baking, simply cover it with some aluminum foil for the remainder of the baking time.
Nutritional information is auto-generated and the accuracy is not guaranteed.
This recipe was shared in Meal Plan Monday