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.
This cornbread has cheese, sautéed onion, and sausage, making this a very hearty bread…more like a main dish itself.
To make this recipe you will need:
- smoked sausage (I use beef)
- small onion
- butter
- self-rising cornmeal
- salt
- chili powder
- eggs
- milk
- extra virgin olive oil (or vegetable oil)
- creamed style corn, canned
- diced green chilies, canned
- shredded sharp cheddar cheese
- skillet
- dish
- paper towels
- mixing bowl
- 9″ square baking dish
- baking spray replacement
Watch me make this recipe in the video below:
To begin, preheat your oven to 350 °(F).
Grease a 9×9 square baking dish and set it aside for now.
Any time I am doing standard baking (not gluten-free/paleo), I coat all of my baking pans with my Baking Spray Replacement. I never have ANYTHING stick to the pans.
This recipe originally used 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. But nowadays, I use a nice beef smoked sausage.
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In a skillet, sauté the diced sausage and onion with butter over medium-low heat until the onions are tender and the sausage is slightly browned.
Transfer the sausage mixture to a plate that is 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.
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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.
So whether it is a side or the star of the show, I’ll leave that for you to decide.
Enjoy!
This recipe is one of my many that have been published in Hartselle Living Magazine.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Sausage Cornbread Bake
Ingredients
- 1 lb smoked sausage links, quartered and diced into ½ inch pieces
- 1 onion, small, diced
- 1 Tb butter
- 1 ½ c self-rising cornmeal
- ½ teaspoon salt
- ¼ teaspoon chili powder
- 2 eggs, beaten
- ¾ c milk
- ¼ c vegetable oil
- 14 oz creamed style corn, 1 can
- 4 oz diced green chilies, 1 can
- 1 ½ c shredded sharp cheddar cheese, divided
Instructions
- To begin, preheat your oven to 350 degrees.
- Grease a 9×9 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.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
I have made the correction, thank you!
Love adding things to cornbread, I do it all the time….corn is a fav.so are onions & hot peppers…never tried it with these sausages, haven’t seen them in our stores, I bet TRADER JOE’S or JUNGLE JIM has it…..those are some great stores, do you have them in your area ? Looking forward to making this , a bowl of chili or even soup and you have your dinner …. I love one dish meals… and I’d rather have cornbread with soup or chili instead of crackers…..it’s so much better…..
Sorry will rate it after I make it, but sure it will be a 5*……
We do not have either of those in our area. I would love to have a Trader Joes, but haven’t heard of Jungle Jim. I agree, cornbread is the BEST with soups and chili :)
I love hearty bakes like this because they work equally well for dinner as they do brunch. This sausage cornbread bake will definitely be devoured at my house!
It’s so weird, but until now, I never thought of adding anything into cornbread. Thanks for sharing, now I know.
Cornbread bakes are already a huge favorite of mine. With sausage in it, it’s gotta be amazing! Delicious for the holidays.
I am going to look for this sausage. I am a cornbread newbie, so will be stealing this recipe for our next get together!
Can you believe that I have never tried cornbread?? I don’t think it is a thing in Canada, but now that I moved to the US I feel like I have an obligation to try it! This looks so good :)
I love cornbread and with all your added ingredients this makes a hearty meal. I haven’t heard of the sausage you use, but I can see using other sausages would be tasty.
This is such a cozy dish! I just love how the green chiles counter the sweet cornbread — it’s so good. Thanks so much for sharing!
This cornbread sounds delicious! I haven’t heard of that sausage before, but there’s plenty of delicious spicy sausages so I will definitely give this a go!
You can also use breakfast sausage,(Jimmy Dean, Owens etc.) Just cook it first with onions it’s great.