Smoked sausage with peppers and onion. Seasoned, tender, and topped with a blanket of cornbread.
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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Savory Sausage Cornbread Cobbler
Ingredients
- 24 oz smoked beef sausage, diced
- 1 Tb butter
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 onion, medium, diced or sliced
- 4 cloves garlic, minced
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes, more or less, according to taste
- 15 oz diced tomatoes, canned
- 15 oz kidney beans, canned, rinsed and drained
- 1/2 c water, or broth (beef/vegetable)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
For the Cornbread Topping
- 1 2/3 c all-purpose flour
- 1 c cornmeal, stoneground preferred
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 c buttermilk
- 1/4 c butter, unsalted, melted
- 1 c Parmesan cheese, grated/shredded
- 1/4 teaspoon black pepper, optional
Instructions
Making the Filling
- To begin, preheat your oven to 425°(F).
- Cook the diced smoked sausage in a 12-inch cast iron skillet (see note) with the butter until it is lightly browned.
- 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.
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!
Equipment Used
- 12 inch cast iron skillet
- slotted spoon
Notes
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.
This looks so good!!! I can’t wait to make it!