A Southwest flavor sensation. Smoked Sausage with bell peppers, onions and garlic topped with cornbread is a crowd pleaser.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.

  • Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 - 5 minutes, until mixture starts to bubble. Turn off heat and stir in cheese.

  • Mix jalapeno into the prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 - 25 minutes.

Nutrition Facts

560 calories; protein 21.1g; carbohydrates 49.6g; fat 30.3g; cholesterol 58.9mg; sodium 1694.8mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/13/2017
nice Read More
(2)
17 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/12/2017
nice Read More
(2)
Rating: 4 stars
04/19/2017
Someone gave me a box of corn muffin mix (you know the one) and I had to find ways to use it. This turned out to be a good answer. The sweetness of the corn muffin mix was offset by the jalapenos. The smoked sausage another ingredient I rarely use went well with the beans and tomatoes. Don't scrimp on the spices. I would add then a bit earlier than is called for in the recipe so they mix well with all the rest. Read More
(1)
Rating: 4 stars
02/22/2016
I thought this recipe was pretty good but my husband thought it was just ok. It was very quick and easy to make. The only change I made was swapping pinto beans for the black beans. It JUST fits in a 10" skillet and a little started to bubble over into the oven so I'd suggest using a 12" oven proof skillet instead of a 10". Read More
(1)
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Rating: 4 stars
01/13/2018
Had to make numerous substitutions (used ground beef didnt have jalepenos so used green peppers in the cornbread and red peppers in the stew and didnt have a cast iron skillet so placed in a rectangle baking pan) BUT turned out great!! Will definitely make again. Read More
Rating: 4 stars
04/16/2020
I added cheese to top of the cornbread! Read More
Rating: 5 stars
07/02/2019
Made some changes since the BF is vegetarian. Substituted the sausage for 1 cup of cooked lentils. Kept everything else as listed in the original recipe. Delicious!!! Read More
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Rating: 4 stars
05/19/2016
I used pinto beans instead of black beans and a can of fire roasted tomatoes instead of plain. I also added some red pepper flakes to the cornbread topping. It's an ok dish and I will make it again. However next time I will definitely cut the cumin and chili powder in half. They were a bit overpowering. I will also try adding a teaspoon of onion powder and garlic powder. Oh I also doubled the smoked sausage and baked it in a 12 cast iron skillet (which was the perfect size). Read More
Rating: 5 stars
11/05/2018
Doubled the sausage one "regular" smoked the other all-beef smoked sausage. Great weeknight meal for the family that takes little effort and little time. Read More
Rating: 5 stars
10/02/2020
Would definitely make again. I made it as written except I may have used more sausage than what it called for. Hubby likes meat! Smelled amazing and tasted great! Read More
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