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Sausage Cheese Cornbread

prissycat

"Delicious and filling - great with homemade soup!"
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Ingredients

1 h servings 296 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)

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Directions

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  1. Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan or casserole.
  2. In a large bowl, combine green pepper, cornmeal, eggs and creamed corn. Pour half of the batter into the prepared pan. Sprinkle batter with sausage, onions and cheese. Pour on remaining batter.
  3. Bake in preheated oven until brown, about 35 to 45 minutes.

Nutrition Facts


Per Serving: 296 calories; 19.6 g fat; 18.2 g carbohydrates; 11.7 g protein; 73 mg cholesterol; 690 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

Self Rising Cornmeal Substitution: 1 Cup of Self-Rising Cornmeal = 1 cup regular corn meal + 1 1/2 tsp. baking powder + 1/2 tsp. salt

Most helpful critical review

Flavors were good, but the cornbread part needs some work. I didn't have self-rising cornmeal, so I substituted 1 1/4 cups of cornmeal, 1/4 cup of flour, 1 tablespoon baking powder and 1 teaspo...

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Self Rising Cornmeal Substitution: 1 Cup of Self-Rising Cornmeal = 1 cup regular corn meal + 1 1/2 tsp. baking powder + 1/2 tsp. salt

Delicious!

Yummy! I think the problem some of you are having is that I think she means that you should use 1 and a half cups of the dry cornbread mix, and make it up according to the box? Personally I used...

Really good. Made this for dinner using a 9 inch pie plate and it was the perfect size for the amount of cornbread mix (I used a box of jiffy cornbread mix for the cornmeal and added ~1/4 cup s...

Okay I totally changed this recipe, but it turned out excellent. I am going to republish my "new" version. I used Bisquick instead of Corn Bread mix, I added hot pepper sauce to the batter. I ...

I read the reviews and made more cornbread mix up-enough for a 9 x 12 pan. Also added a can of green chiles-chopped,a large cream corn,and Louisiana hot sauce to taste in the cornbread batter. T...

This was a good dish, especially when served with warm syrup. I will definitely try to use the self-rising cornmeal next time though, to fluff it up and make it easier to spread in the pan.

Very good! I was worried because I didn't have self-rising cornmeal, but it turned out fine with regular cornbread. I also added chopped jalapeno.

Flavors were good, but the cornbread part needs some work. I didn't have self-rising cornmeal, so I substituted 1 1/4 cups of cornmeal, 1/4 cup of flour, 1 tablespoon baking powder and 1 teaspo...