This Savory Sausage Cornbread Cobbler is a hearty, Southern-inspired dish that marries bold flavors with comforting textures.
Smoked sausage is sautéed with vibrant bell peppers and sweet onions, creating a smoky, savory base that’s both robust and satisfying.
Spooned atop this flavorful medley is a golden cornbread batter, flecked with cornmeal for that classic gritty bite, which bakes up fluffy yet crisp around the edges.
As it cooks, the sausage juices mingle with the cornbread, infusing every bite with rich, meaty goodness.
Perfect for a cozy dinner or a crowd-pleasing potluck, this one-pan cobbler delivers rustic warmth and big, bold taste.
This easy skillet supper is about as old-timey as it gets and you really can’t go wrong with a cornbread casserole dinner like this!
To Make This Recipe You Will Need:
- beef smoked sausage
- red bell pepper
- green bell pepper
- medium onion
- garlic
- oregano
- red pepper flakes
- diced tomatoes
- kidney beans
- salt
- pepper
- water
- cornmeal (I use yellow, stone ground)
- all-purpose flour
- baking powder
- salt
- baking soda
- buttermilk
- egg
- Parmesan cheese
- 12-inch cast iron skillet (or other oven-safe skillet of that size)
- slotted spoon
- bowls
- whisk
- wooden skewer/toothpick
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You can watch me make this recipe in the video below
To begin, preheat your oven to 425°(F).
Cook the diced smoked sausage in a 12-inch cast iron skillet with the butter until it is lightly browned. (You can use any oven-safe 12-inch skillet or casserole for this recipe.)
Scoop out the browned sausage with a slotted spoon and place it in a bowl. Set that aside for now.
Cook the peppers and onion in the drippings until they are tender and the onions are slightly golden.
Add in the minced garlic, oregano, red pepper flakes, diced tomatoes, kidney beans, water, salt, and pepper. Return the smoked sausage to the skillet. Stir together.
Allow this to simmer on low heat while you prepare the cornbread topping.
Making the Cornbread Topping
Combine the all-purpose flour, cornmeal, baking powder, salt, and baking soda in a mixing bowl. Stir together.
In another small bowl, beat the egg. Then add in the buttermilk and stir to combine.
Add the buttermilk mixture to the dry ingredients. Stir with a whisk until just combined.
Stir in the Parmesan cheese.
Use a spoon or spatula to spread out the sausage mixture evenly in the skillet.
Spoon the cornbread topping all over the top of the sausage mixture.
Bake for 20-25 minutes, or until the cornbread is slightly golden around the edges and tests done with a toothpick.
Allow the cobbler to rest in the pan for 5 minutes before serving.
Enjoy!
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